Sweet Potato Cakes & Poached Eggs
August 12, 2016 | Serves 2-4
- 1-2 Eggs per person
For the Sweet Potato Cakes:
- 200g of Sweet Potato (approx 2 Small)
- 1/2 Cup of Ground Almonds (60g)
- 1 Egg
- Pinch of Salt & Pepper
- 1 Teaspoon of Paprika
- Coconut Oil
This is an oldie but a goodie- it’s one of my earliest blog recipes and I had been meaning to retest and tweak it for ages. Sweet potato and eggs are a match made in heaven, the crispy edges soak up the runny yolk in the most perfect way. This recipe is so simple but it takes a little time as the sweet potatoes need to cook, so make these when you have time to sip on a coffee while they’re in the oven. If you’re really organised make the fritters ahead of time and then just pop them in the oven to reheat while you make the eggs.
Preheat the oven to 180’C. Start by grating your sweet potatoes. Add the sweet potato to a bowl with one egg, the ground almonds, paprika and a good pinch of coarse salt and pepper. Mix it well with your hands.
Heat some coconut oil in a pan on medium heat. Use your hands pat the mixture into four cakes and then pop them in the pan.
Cook for about 4 minutes each side until they’re nice and crispy and then pop them in the oven at 200’C for about 15-20 minutes until cooked through.
During the last few minutes of their oven time, poach your eggs. Plate the cakes with the eggs on top, sprinkle with salt and pepper and enjoy!