Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, brunch sweet potato cakes. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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 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. As they cook, the potatoes and cheese tend to get soft, so be gentle when flipping.
Brunch Sweet Potato Cakes is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Brunch Sweet Potato Cakes is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook brunch sweet potato cakes using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Brunch Sweet Potato Cakes:
- Take For the potato cakes:
- Take 1 large sweet potato (approx 300g)
- Take 115 g flour
- Prepare 2 egg whites
- Take 2 tbsp harissa paste
- Prepare For assembly:
- Prepare 2 eggs
- Prepare 120 g coconut yoghurt
- Make ready 2 tbsp harissa pasta
- Make ready Fresh parsley, chopped
From sweet potato fries to sweet potato chili, sweet potato burgers - they're baked, boiled, mashed and smashed! Sweet potatoes during the holidays are a must in our household. You can eat this cake plain, topped with whipped cream, or topped with a glaze. I have to say this sweet potato pound cake was so delicious I almost slapped my daughter's mother lol.
Instructions to make Brunch Sweet Potato Cakes:
- Peel and grate the sweet potato. Add the potato to a clean tea towel and squeeze out the excess moisture. Add the potato, flour, egg whites and to a bowl, season well and combine.
- Shape into 4 potato cakes. Heat a little oil in a frying pan, over a medium heat, fry the potato cakes for 4-5 mins each side or until golden brown and crisp.
- Poach the eggs in a saucepan of simmering water for 2-3 mins you want runny yolks. Remove with a slotted spoon and drain carefully on kitchen paper.
- Spread some of the harissa in the middle of two serving plates and top with a spoonful of the coconut yogurt. Top with a potato cake, then add more yoghurt and then another potato cake, add another spoonful of the yoghurt then top with a poached egg. Drizzle around the plate with more harissa and scatter over the chopped parsley. Serve immediately!
Seriously though my family and I absolutely loved. Mashed sweet potato cakes tend to be a lot more delicate than normal mashed potato cakes. When flipping them, do so gently or they may break apart on you. Also, I always make these with breadcrumbs. The times I've tried these with flour, they come out gooey in the centre.
So that is going to wrap it up for this exceptional food brunch sweet potato cakes recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
