Easiest Way to Make Gordon Ramsay Brunch Sweet Potato Cakes

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, brunch sweet potato cakes. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Brunch Sweet Potato Cakes is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Brunch Sweet Potato Cakes is something that I’ve loved my entire life. They are fine and they look fantastic.

Directions In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Brunch Sweet Potato Cakes Katie Davies Wales, UK. I love brunch, with young kids it can be difficult to fit in breakfast before school!

To get started with this recipe, we must prepare a few components. You can cook brunch sweet potato cakes using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Brunch Sweet Potato Cakes:

1. Take For the potato cakes:
2. Take 1 large sweet potato (approx 300g)
3. Get 115 g flour
4. Get 2 egg whites
5. Make ready 2 tbsp harissa paste
6. Make ready For assembly:
7. Prepare 2 eggs
8. Prepare 120 g coconut yoghurt
9. Make ready 2 tbsp harissa pasta
10. Make ready Fresh parsley, chopped

Melt the butter in a skillet over medium. Add sweet potato and vanilla extract to butter mixture and beat until smooth. Season with salt and pepper, and mash all ingredients together well with a potato masher to combine. Heat olive oil in a large skillet over medium heat.

Instructions to make Brunch Sweet Potato Cakes:

1. Peel and grate the sweet potato. Add the potato to a clean tea towel and squeeze out the excess moisture. Add the potato, flour, egg whites and to a bowl, season well and combine.
2. Shape into 4 potato cakes. Heat a little oil in a frying pan, over a medium heat, fry the potato cakes for 4-5 mins each side or until golden brown and crisp.
3. Poach the eggs in a saucepan of simmering water for 2-3 mins you want runny yolks. Remove with a slotted spoon and drain carefully on kitchen paper.
4. Spread some of the harissa in the middle of two serving plates and top with a spoonful of the coconut yogurt. Top with a potato cake, then add more yoghurt and then another potato cake, add another spoonful of the yoghurt then top with a poached egg. Drizzle around the plate with more harissa and scatter over the chopped parsley. Serve immediately!

Season with salt and pepper, and mash all ingredients together well with a potato masher to combine. Heat olive oil in a large skillet over medium heat. Directions In a large bowl, whisk together flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, and ginger. In a separate bowl, whisk together buttermilk and sweet potato puree,. In separate bowl, combine the dry ingredients together (flour, salt, ginger, nutmeg, cinnamon, baking soda, baking powder).

So that is going to wrap it up for this special food brunch sweet potato cakes recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!