Sweet Potato Bok Choy Patties

Method

Sweet Potato Bok Choy Patties

In a large bowl combine the sweet potatoes, pepper, bock choi, smoked paprika, cumin, garlic and honey, together with a little polenta flour if the mix is too wet.

Adjust the seasoning, split into 4 equal balls, squash them down and coat with some polenta, this will help to make them nice and crisp when cooking.

When you are ready to serve, place the bacon on a rack under the grill. When cooked remove and keep warm

Place a large pan of water on the fire and bring to a gentle boi, add the vinegar into it. 

Crack your eggs into 4 individual dishes, ready to be poached.

Shallow fry the patties for 3-4 minutes on one side, when you turn them, stir the water and gently pour the eggs into it, one at the time.

Please note that the water should be simmering and not boiling. 

When the patties are ready 3-4 minutes on the second side, so should be the eggs.

Gently remove the eggs from the water and drain on some kitchen paper, keep warm.

Place a pattie onto the serving plate, cat two of the bacon rashers in half and arrange over the sweet potato pattie, finally place the poached egg over the bacon, drizzle with a little oil and serve

 

Ingredients

450g cooked sweet potato, mashed

1-2tbsp polenta flour instantaneous, plus extra for coating

1tsp honey

Crushed black pepper to taste

1/4tsp smoked paprika

1 garlic cloves chopped

1 small bock choy finely sliced

¼tsp ground cumin

4 duck eggs

2tbsp white wine vinegar

Extra virgin olive oil

8 rashers of dry cured bacon   

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