Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, brunch sweet potato cakes. One of my favorites. For mine, 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 well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Brunch Sweet Potato Cakes is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook 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
- Take 2 egg whites
- Get 2 tbsp harissa paste
- Make ready For assembly:
- Take 2 eggs
- Make ready 120 g coconut yoghurt
- Prepare 2 tbsp harissa pasta
- Prepare 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 it up with this exceptional food brunch sweet potato cakes recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
