Sweet potato rosti with poached eggs and spring pesto

HEALTHY / VEGETABLES / ANY SEASON

INGREDIENTS

(Serves 2)
  • 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.

METHOD

DIFFICULTY: 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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