How To Make Sweet Potato Cakes with Poached Eggs
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 medium sweet potatoes, peeled and grated
- 1 small onion, finely chopped
- 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 large eggs
- 2 tbsp white vinegar
- Olive oil, for frying
Instructions
-
In a large bowl, combine the grated sweet potatoes, chopped onion, flour, baking powder, paprika, salt, and black pepper. Mix well.
-
Heat a large skillet over medium heat and add enough olive oil to coat the bottom of the pan.
-
Scoop about 1/4 cup of the sweet potato mixture and form it into a patty. Place it in the skillet and flatten it with a spatula. Repeat with the remaining mixture to make 4 patties.
-
Cook the sweet potato cakes for about 5 minutes on each side, until they are golden brown and cooked through. Remove from the skillet and set aside.
-
Fill a large pot with water and add the white vinegar. Bring the water to a simmer.
-
Crack each egg into a small ramekin or cup.
-
Carefully slide the eggs, one at a time, into the simmering water. Cook for about 3 minutes for a soft poached egg or longer for a firmer yolk.
-
Use a slotted spoon to remove the poached eggs from the water and set them on a plate lined with paper towels to drain excess water.
-
Place a sweet potato cake on each plate and top it with a poached egg. Serve hot.
Nutrition
- Calories : 256kcal
- Total Fat : 9g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 328mg
- Total Carbohydrates : 36g
- Dietary Fiber : 6g
- Sugar : 7g
- Protein : 10g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
