How to Make Sweet potato cakes with poached eggs | Recipe

How to Make Sweet potato cakes with poached eggs | Recipe

Try these gluten-free sweet potato cakes with poached eggs for a weekend brunch or as a quick dinner. They are spiced with harissa to wake up your taste buds


  • 4 eggs
  • 50g of harissa
  • 200g Greek yogurt
  • handful of micro-herbs
  • For the sweet potato cakes
  • 500g sweet potato, peeled and grated
  • 200g gluten-free flour
  • 1 small package of chopped parsley
  • 4 egg whites
  • 50g of harissa
  • olive oil, for frying
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  • STEP 1 To make the potato pancakes, squeeze the excess moisture from the sweet potato, then mix with the flour, parsley, egg white , harissa and a little salt in a bowl until the mixture sticks together. Shape 8 potato pancakes. Heat a little oil in a pan. In two batches, fry the potato cakes for 2-3 minutes per side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.
  • STEP 2 Poach the eggs in a pot of simmering water for 2-3 minutes – the yolks should be liquid. Remove with a slotted spoon and drain carefully on paper towels.
  • STEP 3 Spread a little harissa in the middle of four plates and garnish with a spoonful of yogurt. Add a potato cake to each plate, then sandwich another potato cake with more yogurt. Top each stack with the remaining yogurt and an egg. Season and drizzle with more harissa and sprinkle over the micro-herbs.