A tasty breakfast option from the new cookbook Dish it up by Hayden Quinn.
Preparation time: 15 minutes Cooking time: 25 minutes (plus 50 minutes chilling time) Makes: Six
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.
- 185 g (6 1/2 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 (1 1/4 inch) pieces
- 400 g (14 oz) tin chickpeas, drained and rinsed
- 50 g (1 3/4 oz/ 1/3 cup) 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 grated parmesan
- 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, to serve
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 one 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 a perfect poached egg.
Note - Setting sweet potato over a colander helps to dry the sweet potato and create a non-soggy product after frying.
Dish it up by Hayden Quinn
Allen & Unwin
RRP: $35 – Buy on Booktopia for $24.50
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