Sweet Potato Bubble and Squeak Cakes with Fried Eggs
Sometimes the hankering for some fried potatoes and greens can come along at any time of year, even in the Spring time so if you are in the mood for a bubble and squeak check out Nick's flavoursome take on this British classic.
1 x large Sweet Potato or two small (approx. 350g)
150g of Spring Greens (or any green cabbage)
4 Spring Onions
½ teaspoon of flaked sea
¼ tsp ground coriander
1 small birds eye chilli
A dinner plate covered in quinoa flakes or dried bread crumbs (optional)
4 x fresh free range eggs
4 tbsps olive oil
A spoon of good chilli jam or mango chutney or tabasco sauce
Bake the potato until soft when pierced with a skewer.
This can be done the night before.
Peel the potato you should have about 300g of flesh.
Wash and slice the greens and then steam for 3 mins.
Wash and slice the spring onions.
Remove the seeds from the chili and chop – wash your hands.
Mix the potato, cabbage, greens, spring onion, chilli, ground coriander and salt together.
Divide into 4 and shape into around cakes.
Cover in the quinoa flakes (or bread crumbs).
Fry in a hot pan with a little oil until golden brown – keep warm.
Fry the eggs in olive oil until crispy round the edges.
Serve side by side on warm plate.