Sweet Potato Cakes With Poached Eggs

Sweet Potato Cakes With Poached Eggs

Try these gluten-free sweet potato cakes with poached eggs for brunch weekend or a quick dinner. They are decorated with Harissa to awaken your taste buds

vegetarian recipes


  • 4 eggs
  • 50 g harissa
  • Greek yogurt 200g
  • handful of micro herbs
  • For sweet potato cakes
  • 500g sweet potato, peeled and grated
  • gluten flour 200g
  • A small packet parsley, chopped
  • 4 egg whites
  • 50 g harissa
  • olive oil, for frying


  • For potato cakes, squeeze excess moisture from sweet potato and mix with flour, parsley, egg white, harissa and a little salt in a bowl until the mixture sticks together. Shape into 8 patties potatoes. Heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 minutes each side or until golden brown and crispy. Keep warm while you repeat with remaining cakes.
  • Poach the eggs in a pan of simmering water for 2-3 minutes - the yolks should be liquid. Remove with a slotted spoon and drain thoroughly on kitchen paper.
  • Spread some Harissa among four serving plates and top with a spoonful of yogurt. Add potato cake each sandwich plate then 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 distribute micro herbs.

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