Description
Apple & Sweet Potato Cakes with Poached Egg and Sweet Mustard Sauce. And a love story (on my blog).
Ingredients
- FOR THE CAKES:
- ½ whole White Onion, Peeled And Grated
- 1 whole Green Apple, Cored And Peeled And Grated
- 1 whole Small Sweet Potato, Peeled And Grated
- Sea Salt
- 1 whole Egg, Beaten
- 1 Tablespoon Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1 pinch Cracked Pepper
- ¼ cups Vegetable Oil
- _____
- FOR THE DRESSING:
- 2 teaspoons Dijon Mustard
- 1 Tablespoon White Wine Vinegar
- 1 teaspoon Lemon Juice
- 1 teaspoon Granulated Sugar
- 1 pinch Salt
- _____
- FOR THE POACHED EGGS:
- 4 whole Large Eggs
Preparation
1. To make the cakes: grate the onion first (the acidity helps prevent the apple from changing colour) and then the apple and sweet potato. Place the three ingredients in a bowl and season with salt. Wait for a minute to allow some of the moisture to be drawn out. Squeeze out as much liquid as you can.
2. Once squeezed, pat dry with a tea towel and put in a small mixing bowl. Add the egg, flour, baking powder and cinnamon and stir to combine. Season.
3. Using a non-stick pan over medium to medium-high heat, add the oil and allow it to heat up. Place a 1/4 cup mixture into the pan and press down and shape into a circle with a spoon. Leave it to cook. It’s fragile. Cook for 3–4 minutes, or until golden brown, and then flip over and repeat.
4. Meanwhile, add the dressing ingredients to a small bowl and whisk until fully combined.
5. Make your poached eggs in another pot and drain when finished.
6. To serve, stack two cakes on top of one another and place the poached egg on top. Finish with a drizzle of your mustard dressing.
