Sweet potato harissa cakes, poached egg.
Ingredients
200g Harissa cakes (2 x 100g cakes)
50g Yoghurt
20g Harissa
1x Poached egg
2g Micro herbs
1g Maldon sea salt
1g Pepper, ground
MOP
- Flatten the harrissa cakes in your hand and fry until golden and cooked through
- Gently warm the poached egg to order
- On a main plate spread some harissa round
- Place a small amount of yoghurt in the centre of the harissa and top with one cake
- Top both cakes with a squeeze of yoghurt and then place the second harissa cake on top of the first
- Place the poached egg on top ensuring the egg does not fall off
- Season with maldon sea salt, black pepper and some harissa on the egg
- Garnish with mixed micro herbs
Sweet potato harissa cakes.
Ingredients
5kg Sweet potato, peeled and grated
110g Parsley, chopped
250g Harissa paste
1kg Gluten free flour
70g Salt
1kg Water
MOP
- Add all ingredients together and mix thoroughly
- Ensure the mix sticks together or it will separate in the fryer
Waiters Notes
Fried sweet potato and harissa cakes served with yoghurt and a poached egg
Verbiage
Harissa
Harissa is a north african paste made of roasted peppers, garlic, spices and rose petals
Allergies Eggs, Dairy, Sulphites, **Trace gluten from fryers - ***Please note the sweet potato cake side is vegan***