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 Black pepper corase ground
Packaging
1x Large White Take away box, product code AM070
1x Pink grind carrier bag, product code FN01GRD
MOP
- Flatten the harrissa cakes in your hand and fry until golden and cooked through
- Gently warm the poached egg to order
- In a large white take away box 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 slightly to the side
- 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 and the yoghurt
- Garnish with mixed micro herbs
- Close the box and seal with a grind sticker, place the box in a pink grind carrier bag with a napkin and cutlery.
Sweet potato harissa cakes.
Ingredients
5kg Sweet potato, peeled and grated
110g Parsley, chopped
250g Harissa paste
1kg Gluten free flour
70g Salt
20x Egg whites
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, Garlic, Dairy