Gluten Free Sweet Potato Cake With Wilted Spinach A Poached Egg and Chilli Flakes
This is a breakfast or light supper recipe. Feel free to omit the chilli flakes if you wish.
Credited to: Coeliac UK
Kcal: 303.5
Difficulty: Pretty easy
Serves 4
10 mins prep
25 mins cooking time
Ingredients
- 300g mashed sweet potato
- 100g grated sweet potato
- 1 onion, diced
- Salt and black pepper to season
- 75g plain flour gluten free
- 25g Butter
- 4 eggs
- 100g spinach, washed
- ½ tsp chilli flakes (optional)
Notes: *Search our online food and drink directory for suitable products
Method
- Mix the mashed sweet potato, grated potato, and diced onion in bowl and season with salt and pepper.
- Add the gluten free flour to form a dry potato dough; you might not need to use all the flour.
- Divide the potato dough into four equal portions and form each into a round patty.
- Heat the butter in a frying pan and cook for 4-5 minutes on each side until golden and piping hot.
- While the potato cakes are cooking, poach the eggs in a saucepan of simmering water for 2-3 minutes; this will give you a lovely runny egg yolk. Remove with a slotted spoon and drain carefully on kitchen paper.
- Once the potato cakes are ready, take them from the pan and keep warm. Add the spinach to the pan to wilt it; this will only take a minute or two.
- Serve the spinach onto the plate. Top with the potato cake and then the poached egg, and a sprinkle of chilli flakes.
Nutritional information per serving
Kcal
303.5
Fat
11.6g
Carbs
39.8g
Protein
11.5g
Fibre
4.7g
Sugars
9.1g
