Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, brunch sweet potato cakes. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
As they cook, the potatoes and cheese tend to get soft, so be gentle when flipping. A bloody mary and couple of potato cakes will surely take the edge off any If you find yourself in the position of having too many leftover potatoes and not enough gravy, these simple cakes makes a quick crisp brunch. Hi there, my name is Maria and today I am going to share to you my potato cake recipe. There are many ways of making potato cakes but this one is worth a.
Brunch Sweet Potato Cakes is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Brunch Sweet Potato Cakes is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. 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:
- Take For the potato cakes:
- Prepare 1 large sweet potato (approx 300g)
- Make ready 115 g flour
- Make ready 2 egg whites
- Prepare 2 tbsp harissa paste
- Get For assembly:
- Take 2 eggs
- Take 120 g coconut yoghurt
- Prepare 2 tbsp harissa pasta
- Make ready Fresh parsley, chopped
Sweet potatoes are a colourful addition to any meal - not to mention a nutritious one. You can feel good about adding sweet potatoes to your vegetable rotation. I pureed the sweet potato rather than mashing it, and I only had to bake my cake for about an hour. I am a pastry chef & am very fussy about my cakes, and I will be using this one again.
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!
I pureed the sweet potato rather than mashing it, and I only had to bake my cake for about an hour. I am a pastry chef & am very fussy about my cakes, and I will be using this one again. The sweetest cake made with so sweet potatoes. Enjoy your holidays with brand new dishes. The potato cakes are made with leftover mashed potatoes, turning last night's dinner into this morning's delicious breakfast.
So that’s going to wrap this up for this special food brunch sweet potato cakes recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
