Step-by-Step Guide to Make Gordon Ramsay Brunch Sweet Potato Cakes

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, brunch sweet potato cakes. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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!

Brunch Sweet Potato Cakes is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Brunch Sweet Potato Cakes is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have brunch sweet potato cakes using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Brunch Sweet Potato Cakes:

1. Make ready For the potato cakes:
2. Get 1 large sweet potato (approx 300g)
3. Get 115 g flour
4. Prepare 2 egg whites
5. Take 2 tbsp harissa paste
6. Make ready For assembly:
7. Take 2 eggs
8. Take 120 g coconut yoghurt
9. Take 2 tbsp harissa pasta
10. Get 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’s going to wrap this up for this special food brunch sweet potato cakes recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!