Sweet potatoe cakes with poached eggs
- 4 eggs
- 200g Greek yogurt
- handful herbs and spices plus a pinch of salt
For the sweet potato cakes
- STEP 1To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white 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 mins each side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.
- STEP 2Poach the eggs in a saucepan of simmering water for 2-3 mins – the yolks should be runny. Remove with a slotted spoon and drain carefully on kitchen paper.
- STEP 3Spread some herbs 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 herbs. Enjoy the delicious meal.
by Zvikomborero Claire Duri The Petite cook