What you'll need: (one serving)
For potato cakes:
240g sweet potato, cut into cubes
10ml whole milk
45g breadcrumbs
1 egg
Small handful fresh parsley
8g coconut oil
For topping:
5g Kerigold butter
48g white onion, chopped
1 clove of garlic, minced
2 sprigs fresh thyme
100g fresh tomato, chopped
80g kale
3 eggs
Method:
Preheat oven to 160°c
For sweet potato: Cook the sweet potato in a pan of boiling water for 10-12 mins until soft. Once cooked, drain and then mash with milk, 1 egg, parsley and breadcrumbs. Season with salt and pepper and shape into two patties.
In a non-stick pan, melt coconut oil over a medium to high heat and sear potato cakes until golden brown on both sides. Transfer to the oven to keep warm.
For topping: In a medium sized pan, gently cook the onions, garlic and thyme leaves in the butter for 5-8 mins until nice and soft. Now add your tomatoes and kale at the same time and cook for 3-5 mins until it's all wilted down.
To serve: Pour topping over the sweet potato cakes and serve with 3 fried eggs.
