Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, brunch sweet potato cakes. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Brunch Sweet Potato Cakes is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Brunch Sweet Potato Cakes is something that I’ve loved my entire life.
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.
To begin with this particular recipe, we have to prepare a few components. You can have brunch sweet potato cakes using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Brunch Sweet Potato Cakes:
- Get For the potato cakes:
- Prepare 1 large sweet potato (approx 300g)
- Make ready 115 g flour
- Get 2 egg whites
- Take 2 tbsp harissa paste
- Make ready For assembly:
- Make ready 2 eggs
- Get 120 g coconut yoghurt
- Make ready 2 tbsp harissa pasta
- Prepare 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 special food brunch sweet potato cakes recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
