Preparation time: 15 minutes Cooking time: 25 minutes (plus 50 minutes chilling time) Makes: 6
185 g (61/2 fl oz/3/4 cup) whole egg mayonnaise
2 tablespoons finely chopped chervil
2 tablespoons finely chopped flat-leaf (Italian) parsley
2 tablespoons finely chopped mint
1 tablespoon finely chopped basil
2 French Shallots (eschalots), finely chopped
1 tablespoon lemon juice
500 g (1 lb 2 oz) sweet potato, peeled, and cut into 3 cm (11/4 inch) pieces
400 g (14 oz) tin chickpeas, drained and rinsed
50 g (1 3/4 oz/1/3cup) plain (all-purpose) flour
2 teaspoons ground cumin
1/4 teaspoon ground caraway or fennel seeds
2 tablespoons finely chopped chives
2 heaped tablespoons finely
2 free-range eggs, lightly beaten
2 tablespoons olive oil
80 g (2 3/4 oz) butter
1/2 cup baby rocket (arugula)
1/2 cup baby spinach
6 x poached free-range eggs
When I’m out for breakfast, I generally order a vegetarian option. I find
that at many cafés, the standard egg and bacon choices are a bit too
heavy. I prefer to keep it light as most weekends are packed full of
activity and lots of eating and I don’t like to fill up too much at the first
meal of the day. I reckon this little breakfast selection really hits the spot.
To make the herbed mayonnaise, combine all the ingredients in a small
bowl, season with sea salt and freshly ground black pepper and then stir to
combine. Cover and refrigerate until needed.
Cook the sweet potato in a saucepan of salted boiling water for 15 minutes
or until tender. Drain, and place the colander (see note) over a large bowl
and refrigerate for 30 minutes or until cooled.
To make the sweet potato cakes, place the sweet potato in a bowl and
roughly mash with a fork. Add the chickpeas and gently stir until combined.
Make sure you keep the sweet potato and chickpeas nice and chunky.
Add the flour, spices, chives, parmesan and egg. Season and then stir to
combine. Divide the mixture into six equal portions and shape the mixture
into six even-sized patties. Transfer to a flat tray and place them in the
freezer for approximately 20 minutes or until the cakes feel firm.
Heat 1 tablespoon of the olive oil and 40 g (1½ oz) of butter in a large
non-stick heavy based pan over medium–high heat. Add three of the
sweet potato cakes to the pan and cook for 1½ minutes per side or until
they are golden. Remove and drain on paper towel. Wipe the pan clean
and repeat the process with the remaining cakes.
To serve, divide the cakes among plates with the rocket and spinach and
top with the perfect poached egg.
~~ Setting sweet potato over a colander helps to dry the sweet potato and create
a non-soggy product after frying.
Recipes and Images from Dish it Up by Hayden Quinn, Published by Murdoch Books, rrp: $35.00.
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