Sweet Potato Fritters With Poached Eggs And Avocado Food

SWEET POTATO FRITTERS WITH POACHED EGGS AND AVOCADO

Sweet Potato Fritters with Poached Eggs and Avocado image

A combination made in healthy-foodie heaven, this will be sure to satisfy you first thing in the morning!

Provided by Alice Liveing

Categories HarperCollins Sweet Potato/Yam Egg Breakfast Avocado Brunch Dinner Quick and Healthy Healthy Vegetarian Wheat/Gluten-Free Soy Free

Yield Serves 2

Number Of Ingredients 6

Ingredients

2 small sweet potatoes, peeled and grated
3 free-range eggs
2 tsp coconut oil
1 tsp cider vinegar
1/2 ripe avocado, pit removed
Sea salt and freshly ground black pepper

Steps:

Break one egg into a mixing bowl and whisk. Add the sweet potato, one teaspoon of the coconut oil and a good pinch of salt and pepper and mix until completely combined.
Using your hands, take a handful of the sweet potato mixture and form six palm-sized balls. Place in a hot frying pan with the remaining coconut oil, flattening gently as they cook to make a patty. Cook until golden then transfer to two plates.
Meanwhile, bring a large, wide pan of water with the cider vinegar to the boil. Turn the heat right down so it is very gently simmering and break the remaining eggs into the water to poach.
Leave to cook for about 3 minutes before removing with a slotted spoon to drain. Place on top of the sweet potato fritters.
Finally, cut the avocado into small chunks and assemble over the eggs and fritters.

SWEET POTATO CAKES WITH POACHED EGGS

Sweet potato cakes with poached eggs image

Try these gluten-free sweet potato cakes with poached eggs for a weekend brunch, or as a quick dinner. They're spiced with harissa to wake up your tastebuds

Provided by Kyle Boyce from London Grind

Categories Dinner, Lunch

Time 30m

Number Of Ingredients 10

Ingredients

4 eggs
50g harissa
200g Greek yogurt
handful micro herbs
500g sweet potato, peeled and grated
200g gluten-free flour
1 small pack parsley, chopped
4 egg whites
50g harissa
olive oil, for frying

Steps:

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. 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.
Poach 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.
Spread some harissa 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 harissa and scatter over the micro herbs.

Nutrition Facts : Calories 507 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium

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