Great dish to use up leftover
mash; and using staples like eggs and peas. I had some eggplant so I used that
too.
This is gluten/grain free.To make this dairy free omit the
cream in the peas and just blend with some stock of some of water you cooked
the peas in. Omit the cheese in the sweet potato cakes. Use coconut oil to cook
in. Use 1-2 fried eggs per person
Serves 4-6
Ingredients
500g of sweet potato mash
1 cup grated tasty cheese
1 spring onion, finely sliced, or
¼ of a red onion finely diced
¼ tsp baking powder- gluten free
2/3 of a cup of flour, I used
tapioca flour- tapoica is gluten and grain free :)
Fried eggs to top your pattie
Mix altogether and shape into 4
or 6 patties, leave in fridge until you need them.
Mushie peas
2 ½ cups of frozen peas (300g)
2 tbsp pure cream
1 tbsp lemon juice
Salt and pepper to season
Cook peas in boiling water for 5
minutes, drain and process everything together until mostly smooth. You could
also use a potato masher for a chunkier version.
For the eggplant if you want to include
it: this is just 1 small eggplant sliced thin and 2-3 finely sliced garlic
cloves, cooked in coconut oil/ghee for 5 minutes until golden brown.
To put together simply cook your
patties and egg in coconut oil/ghee. The patties take 2-3 minutes a side until
golden brown. Start with a layer of pattie, then peas, then eggplant and then
top with your fried egg. I serve this with some extra steamed broccoli.
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