Sweet potato cakes with poached eggs

Sweet potato cakes with poached eggs. 4 eggs, for poaching, Raw sweet potato, 4 egg whites.

London Grind

15 + 15 min · 4

Ingredients

• 224 g 4 eggs, for poaching
• 500 g Raw sweet potato
• 132 g 4 egg whites
• 200 g Plain wheat flour; contains gluten
• 200 g Plain low-fat Greek yogurt
• 5 g Chopped
• 30 g For cooking; drain excess
• 100 g 50 g in the cakes and 50 g for serving; spicy

Preparation

1. Peel and finely grate the sweet potato, then squeeze out excess moisture. Mix with the flour, parsley, egg whites and 50 g harissa. Shape into 8 thin cakes. Fry in two batches with 15 g olive oil per batch for about 3–4 minutes per side, until golden and cooked through. Keep warm.
2. 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.
3. Divide the remaining 50 g harissa and yogurt between 4 plates. Add 2 sweet potato cakes to each plate, with yogurt between them, and top with a poached egg. Serve immediately.