POTATO AND EGGS RECIPES
SWEET POTATO CAKES WITH POACHED EGGS - BBC GOOD FOO…
Try these gluten-free sweet potato cakes with poached eggs for a weekend brunch, or as a quick dinner. They're spiced with harissa to wake up your tastebuds
Provided by Kyle Boyce from London Grind
Categories Dinner, Lunch
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 10
Steps:
- To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa and some salt in a bowl until the mixture sticks together. Shape into 8 potato cakes. Heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 mins each side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.
- Poach the eggs in a saucepan of simmering water for 2-3 mins – the yolks should be runny. Remove with a slotted spoon and drain carefully on kitchen paper.
- Spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg. Season and drizzle with more harissa and scatter over the micro herbs.
Nutrition Facts : Calories 507 calories, FatContent 15 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 72 grams carbohydrates, SugarContent 23 grams sugar, FiberContent 7 grams fiber, ProteinContent 18 grams protein, SodiumContent 0.9 milligram of sodium
LEFTOVER POTATO RECIPES - BBC GOOD FOOD
We've got plenty of ideas to use up leftover mash or roasties. Serve them in a variety of tasty pies, soups, tortillas and fish cakes, or a classic hash.
Provided by Good Food team
Number Of Ingredients 1
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