Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, brunch sweet potato cakes. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Brunch Sweet Potato Cakes is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Brunch Sweet Potato Cakes is something which I have loved my whole 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. Sweet potatoes lend moisture and sweetness to a healthy and light breakfast cookie.
To get started with this recipe, we must prepare a few components. You can have brunch sweet potato cakes using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Brunch Sweet Potato Cakes:
- Prepare For the potato cakes:
- Make ready 1 large sweet potato (approx 300g)
- Prepare 115 g flour
- Make ready 2 egg whites
- Make ready 2 tbsp harissa paste
- Make ready For assembly:
- Get 2 eggs
- Take 120 g coconut yoghurt
- Get 2 tbsp harissa pasta
- Prepare Fresh parsley, chopped
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. Seriously though my family and I absolutely loved.
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!
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. This Sweet Potato Cake With Pecan Streusel is a real treat for cozy fall moments.
So that is going to wrap it up for this exceptional food brunch sweet potato cakes recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
