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A plate serving sweet potato cakes with poached eggs

Sweet potato cakes with poached eggs

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Rating: 4 out of 5.57 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4

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

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal507
fat15g
saturates4g
carbs72g
sugars23g
fibre7g
protein18g
salt0.9g
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Ingredients

For the sweet potato cakes

Method

  • STEP 1

    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 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 2-3 mins each side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.

  • STEP 2

    Poach the eggs in a saucepan of simmering water for 2-3 mins – the yolks should be runny. Remove with a slotted spoon and drain carefully on kitchen paper.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, September 2017

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Overall rating

Rating: 4 out of 5.57 ratings
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