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Sweet Potato Cakes with Poached Eggs

Gina Narramore

Gina Narramore




4 eggs

50g harissa

200g Greek yogurt

Handful micro herbs

For the Sweet potato cakes

500g sweet potato, peeled and grated

200g gluten-free flour

1 small pack parsley, chopped

4 egg whites

50g harissa

olive oil, for frying

  • 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 minutes each side or until golden brown and crisp.
  • Keep warm while you repeat with the remaining cakes.
  • Poach the eggs in a saucepan of simmering water for 2-3 minutes – the yolks should be runny.
  • Remove with a slotted spoon and drain carefully on kitchen paper.
  • 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

Recipe taken from BBC Good Food 




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