Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, brunch sweet potato cakes. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Brunch Sweet Potato Cakes is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Brunch Sweet Potato Cakes is something that I have loved my entire life. They’re fine and they look wonderful.
In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. In a large bowl, scoop sweet potato out of skin and mash well.
To begin with this recipe, we must prepare a few ingredients. You can cook brunch sweet potato cakes using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Brunch Sweet Potato Cakes:
- Prepare For the potato cakes:
- Get large sweet potato (approx 300g)
- Make ready flour
- Get egg whites
- Take harissa paste
- Take For assembly:
- Prepare eggs
- Take coconut yoghurt
- Make ready harissa pasta
- Prepare Fresh parsley, chopped
Made with feta, dill and smoked paprika, these are delicious for breakfast or dinner. Top with sour cream and chives for a delicious Fall treat. This post may contain affiliate links which I earn a small portion in sales if a purchase. Place the sweet potatoes in a large saucepan.
Steps 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!
To make the potato cakes, 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. Heat a little oil in a frying pan. In a large bowl, whisk together flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, and ginger. In a separate bowl, whisk together buttermilk and sweet potato puree, then add. The sweet potato adds bulk, sweetness, and extra nutrition.
So that’s going to wrap it up for this special food brunch sweet potato cakes recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
