Serves 4–6
My twins love these sweet potato cakes as a speedy supper and I often just serve them with some nice steamed green vegetables, but with crispy bacon, smashed avocado and poached eggs it becomes a brunch-inspired dish that makes a fantastic midweek meal.
- Prep 20 MINS
- Cook 30 MINS
- FREEZER FRIENDLY (CAKES)
- 150g (5oz) plain flour
- 6–8 large eggs
- 100ml (3½fl oz) buttermilk
- 400g (14oz) sweet potatoes, peeled and grated
- 1 bunch of spring onions, finely chopped
- 1 fresh red chilli, deseeded and finely chopped
- 200g (7oz) feta cheese, crumbled rapeseed oil, for frying
- 225g (8oz) dry-cure streaky bacon rashers
- 2 ripe avocados
- sea salt and freshly ground black pepper
Sieve the flour into a large bowl, break in two of the eggs and add the buttermilk.
Slowly whisk together to combine. Add the grated sweet potatoes, spring onions, chilli and 75g (3oz) of the feta. Season with plenty of pepper and a small pinch of salt, as the feta is already quite salty. Using a spatula, mix until well combined.
Pour about 1cm (¼in) of oil into a large non-stick frying pan and place over a medium heat. Working in batches, place four separate heaped spoonfuls of the sweet potato mixture into the pan and gently flatten down each one with the back of the spatula. Fry the sweet potato cakes for 3–4 minutes on each side, until golden brown. Keep warm in a low oven. Meanwhile, grill the bacon on the grill pan under a medium-high heat for 3–4 minutes, turning once.
Bring a large pan of water to the boil and poach the remaining eggs for 2–3 minutes, until the whites are firm but the yolks are still soft. Cut the avocados in half and scoop the flesh in a bowl. Roughly smash with a fork and season with salt and pepper. Arrange the sweet potato cakes on plates and top with the bacon, smashed avocado and poached eggs, then scatter over the rest of the feta to serve.
Spicy Chickpea and Sweet Potato Curry
Vegetarian dishes form a large part of the southern Indian diet, especially in the city of Madras. This curry is a worthy partner to basmati rice or naan bread, but goes equally well with grilled or roasted spicy-flavoured meats if you aren't a vegetarian.
Serves 4
- 2 tbsp vegetable oil
- 450g (1lb) sweet potatoes, peeled and cut
- into 2cm (½in) slices
- 1 small onion, thinly sliced
- 2 garlic cloves, crushed
- 1 green chilli, seeded and finely chopped
- 1 tsp finely chopped fresh root ginger
- 1 tsp garam masala
- 1 tsp mild chilli powder
- 1 tsp ground turmeric
- 400g (14oz) can chopped tomatoes
- 300ml (½ pint) vegetable stock (page
- 225)
- 400g (14oz) can chickpeas, drained and
- rinsed
- 175g (6oz) spinach
- sea salt and freshly ground black pepper
- 1 tbsp chopped fresh coriander, to
- garnish
- steamed basmati rice, to serve
Heat the oil in a large pan and add the sweet potatoes.
Cook for 2–3 minutes over a medium heat, turning once, until just beginning to colour (you may have to do this in batches depending on the size of your pan).
Remove from the pan with a slotted spoon and place in a bowl. Add the onion to the oil left in the pan and sauté for 2–3 minutes, until softened, then add the garlic, chilli and ginger and cook for 1–2 minutes, stirring. Add the garam masala to the pan with the chilli powder and ground turmeric and cook for another minute, stirring continuously.
Stir in the tomatoes and bring to a gentle simmer. Cook for 15–20 minutes, until well reduced and thickened, stirring occasionally to prevent the bottom from sticking. Pour the stock into the pan and then add the chickpeas and reserved sweet potato slices, stirring to combine. Simmer gently for another 30 minutes, or until the liquid has reduced to a sauce consistency.
Wash the spinach and remove any tough stalks, then once the sauce has achieved the correct consistency, add to the pan and allow to just wilt down. Season to taste.
To serve, spoon the chickpea and sweet potato curry into warmed serving bowls and garnish with the coriander. Place a separate bowl of rice on the table and allow people to help themselves.