Ref: 274
Heading: Mains
Cuisine: Middle Eastern/Turkish
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
4 Egg large free range for poaching
Dressing
150 g
Greek yogurt
50 g
Tahini
20 g
Harissa paste
1/2 tsp
Salt
For the Cakes
500 g
Sweet potato peeled & grated
200 g
Flour
30 g
Fresh parsley chopped
30 g
Harissa paste
4 Egg whites only
1 tbsp
Onion granules
1 tsp
Black pepper freshly ground
1/2 tsp
Salt
2 tbsp
Olive oil shallow frying
Garnish
sprinkle
Micro herbs of choice or chopped fresh coriander
sprinkle
Olive oil
Method
Step 1
Mix all the dressing ingredients in a bowl & set aside.
Step 2
Place grated sweet potato in the middle of a clean tea towel, gather the sides of the towel & twist over the sink to remover any excess water, then place in a bowl & add flour, parsley, Harissa, egg white, onion granules' salt & black pepper & mix well with by hand, mixture should be quite sticky.
Step 3
Heat an oven to 100'c to keep potato warm as you may need to fry them in batches.
Step 4
Form & divide potato cakes 2 per portion, about 100g each, place oil in a frying pan on a low to med heat & fry cakes for 3 to 4 mins or until brown & crispy, fry in batches & keep cakes warm on a baking tray in the oven.
Step 5
Poach eggs in a pan of boiling water for no more the 4 mins as they need to be runny, or use a egg poaching pan (a lot easier).
Step 6
Plate dish by placing a dollop of the dressing on the plate, place cake on top, 2 per plate, you can stack if you wish sandwiched with a dollop of dressing, add some more dressing over the top & garnish.
Suggestion & Tips
You could use normal potato but will need to cook longer, or you could use Indian spices instead of harissa.