Sweet Potato Brunch Cakes

Sweet Potato Brunch Cakes
Serves 2
If you are fed up of toast for breakfast then these sweet potato cakes provide a great alternative base for your poached eggs. If you are vegan, top with wild field mushrooms cooked in garlic.
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  1. 2 sweet potatoes
  2. 20g plain flour
  3. Salt and pepper
  4. Pinch of cayenne pepper
  5. A handful of fresh spinach (or a block or 2 of frozen)
  6. 1 egg per person
  7. Vegetable oil
  1. Peel and cut the potatoes into equal sized chunks. Add to pan of water and bring to the boil. Cook until soft.
  2. Remove from the heat and drain.
  3. Mash the potato then stir in the flour, seasoning and cayenne pepper (feel free to leave that out if spice is a bit much for you in the morning).
  4. Shape into 2 large patties (or 4 smaller). The mixture will be sticky but add a bit more flour if it won't come together.
  5. Heat a glug of vegetable oil over a medium heat then add the patties. Fry for around 5-10 minutes on each side, keeping a close eye and turning/moving regularly if they try to stick.
  6. While the potato cakes are cooking, wilt/defrost the spinach in a pan and poach your eggs/prepare you alternative topping.
  7. Once cooked, serve the potato cakes topped with the wilted spinach and poached egg.
The Dairy Free Vegetarian http://www.dairyfreevegetarian.co.uk/