Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, brunch sweet potato cakes. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Brunch Sweet Potato Cakes is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Brunch Sweet Potato Cakes is something that I have loved my entire life.
Remove and discard the skins from the potatoes, mash flesh in a bowl and allow to cool. Mix the egg, cinnamon, sugar, salt, and ½ cup of panko or bread crumbs into the sweet potatoes. Brunch Sweet Potato Cakes I love brunch, with young kids it can be difficult to fit in breakfast before school! This recipe is packed full of flavor and perfect for entertaining.
To get started with this particular recipe, we must first prepare a few ingredients. You can have brunch sweet potato cakes using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Brunch Sweet Potato Cakes:
- Take For the potato cakes:
- Make ready 1 large sweet potato (approx 300g)
- Make ready 115 g flour
- Get 2 egg whites
- Take 2 tbsp harissa paste
- Prepare For assembly:
- Get 2 eggs
- Take 120 g coconut yoghurt
- Make ready 2 tbsp harissa pasta
- Make ready Fresh parsley, chopped
The other day, I decided to take it one step further and created these savory sweet potato cakes for breakfast: But they're not just for breakfast actually. One of my best friends made them for dinner recently and served with pork tenderloin and homemade apple chutney. Use a fork to poke holes all around each one of your sweet potatoes. This is a great way to serve sweet potatoes on holidays or any other day.
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!
Use a fork to poke holes all around each one of your sweet potatoes. This is a great way to serve sweet potatoes on holidays or any other day. Everyone gets a personal patty, or two…or three because trust me, they are that good. I also like to make regular or sweet potato cakes for lunch sometimes, it doesn't have to be strictly a holiday dish. Season with salt and pepper, and mash all ingredients together well with a potato masher to combine.
So that’s going to wrap it up with this exceptional food brunch sweet potato cakes recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
