Sweet potato cakes with poached eggs
A dish where eggs + 4 egg whites and harissa do the work.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 4 eggs + 4 egg whites
- 3½ oz harissa
- 7 oz Greek yogurt
- herbs
- 1⅛ lb sweet potato
- 7 oz flour
- 1 pack parsley
- olive oil
Make it lactose-friendly
- 200g Greek yogurt → lactose-free or coconut yogurt
Steps
- peel and grate sweet potatos, squeeze excess moisture.
- combine with flour, parsley, 4 egg whites, half the harissa and some salt in abowl until the mixture sticks together
- shape into 8 potato cakes
- using a little oil, fry the potato cakes for 2-3 mins each side until golden brown and crisp. Keep warm.
- poach the eggs for 2-3 mins, the yolks should be runny. Drain on kitchen paper.
- spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg.
- Season and drizzle with more harissa and scatter over the herbs.
Nutrition (estimated, per serving)
| Calories | 456 |
|---|---|
| Protein | 21.1 g |
| Fat | 1.1 g |
| Carbs | 89.7 g |
| Fiber | 6.4 g |
| Sodium | 118 mg |