- 1 medium sweet potato
- 3 eggs
- large handful of spinach or kale leaves
- a few sage leaves
- pinch cayenne pepper
- 2 tbsp apple cider vinegar
- 100ml olive oil
- handful chervil or coriander leaves
- handful parsley leaves
- handful chives
- 1 clove garlic
- 8 capers
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- squeeze of lemon juice
From the first of our FACEBOOK Live Cookalongs, this recipe is a real crowd pleaser and a favourite at COOKERY SCHOOL. Using simple techniques and fresh, organic produce the dish really lets the ingredients sing and is the perfect after-work speedy supper.
Our next cookalong will be live on FACEBOOK on Tuesday 30th May – tune in from 7pm and cook more delicious recipes live with our Head Tutor, James Hearfield.
METHODDIFFICULTY: Easy 30 MINS
Begin by making the rosti. Peel and grate the sweet potato and squeeze out all of the excess water with your hands. Place the potato into a bowl and add one beaten egg, the chopped sage leaves, salt and pepper.
Form two round patties with the potato mixture between your palms. Heat a little oil in a frying pan and once sizzling add the patties, flattening them slightly to form a rosti shape. Fry undisturbed for 2-3 minutes until golden brown before turning over and repeating on the other side. Pop the cakes onto an oven tray and cook at 180°C for 8 minutes until cooked through and crispy.
Whilst the rosti is baking, poach your eggs. Bring a pan of water to the boil, add a little salt and a splash of vinegar. Crack the eggs one at a time into a small dish and then one by one, slip them into the water. Cover the pan with a lid, remove from the heat and leave to poach for 4 minutes.
Whilst the eggs are cooking, melt a little butter in a saucepan and sweat the spinach or kale until tender with a pinch of salt and pepper.
To make the pesto simply blend the herbs, seeds, olive oil, garlic and capers together and blend with a stick blender to a thick green sauce. Add a squeeze of lemon juice, grinding of black pepper and more olive oil if needed.
To finish, lift the sweet potato cakes on to a plate and top with the spinach and a poached egg. Drizzle over the pesto and eat straight away.
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