Stranger Foods

Sweet potato cakes with poached eggs

Serves 4 | Prep 15 mins | Cook 15 mins

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

Source: www.bbcgoodfood.com

Ingredients

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Imperial

x0.5

4 eggs
50 g harissa
200 g Greek yogurt
handful micro herbs

For the sweet potato cakes

500 g sweet potato, peeled and grated
200 g gluten-free flour
1 small pack parsley, chopped
4 egg whites
50 g harissa
olive oil, for frying

Instructions

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To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg whites, 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 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 - 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

Per Serving	% Daily Value
Calories 507 kcal	25.4%
Total Fat 15 g	19.2%
Saturated Fat 4 g	20.0%
Carbohydrates 72 g	26.2%
Dietary Fibre 7 g	25.0%
Sugars 23 g	46.0%
Protein 18 g	36.0%
Sodium 0.9 g	39.1%

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