For me, thinking of egg recipe that the whole family will enjoy can be difficult. My husband Howard, son Ted and I all love eggs but we normally just eat them for breakfast. When we do eat eggs at dinner time, it’s normally in my sunshine omelette recipe. It is a great recipe but when we eat it a lot I often find it gets quite boring. Therefore I’ve been on the hunt for new recipes.
When I need inspiration I will often look back at past recipes on my blog. The other day I noticed a potato cakes recipe and this made me think about adding spices to this meal. I also decided to make the cakes from sweet potato and add an egg. It was a brilliant way for us to eat more eggs and sweet potatoes too. Plus I added a tablespoon or two of my homemade mango chutney and the results were amazing. It was definitely a recipe I wanted to share with you.
What are your favourite egg recipes? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Potato peeler
- Baking tray
- Frying pan
- Food processer
- Sweet potato x 800g – 1 kg
- Spring onions x 1 bunch
- Carrots x 2 large
- Fresh ginger x 1 inch piece
- Fresh turmeric x 2 centimetre piece
- Garlic x 2 cloves
- Mild chilli powder x 1 tsp
- Ground sweet cinnamon or ground cinnamon x 1 tsp
- Dried mixed herbs x 1 tsp
- Tahini x 2 tablespoons
- Coriander x 1 bunch
- Salt and pepper to taste
- Oil for the pan not the baking tray.
- Preheat the oven to 180°C or gas mark 4.
- Peel and chop the sweet potato and carrots into large chunks.
- Put the sweet potato chunks and the carrots into the baking tray.
- Do not add any oil and put the tray into the oven.
- Bake these vegetable for 30 – 40 minutes or until the are golden brown around the edges.
- While the vegetables are baking carry on with cooking the rest.
- Cut the tops and the tails from the spring onions.
- Then slice the onions into 1/2 centimetre pieces.
- Peel the skin from the ginger and the turmeric.
- Slice into very thin pieces.
- Put the frying pan onto a high heat and add the oil to the base.
- When the pan is hot add the onions and fry until they start to soften.
- It should take around five minutes or so for this to happen.
- Add in the ginger and turmeric and fry for a further few minutes.
- The pan might start to get a little bit to hot so if it does just turn the heat down slightly and continue to fry.
- Once the ginger and turmeric start to soften remove these ingredients from the heat and leave to cool.
- Also when the sweet potato and carrots are cooked leave these to cool until they are touchable.
- Put the baking tray and the frying pan vegetables into the food processor.
- Add in the coriander, ground sweet cinnamon or ground cinnamon, mild chilli powder, dried mixed herbs, tahini and salt and pepper to your tastes.
- Blend all of these ingredients together.
- Make the mixture into 8 cakes and put them onto a plate.
- Put them into the fridge for a couple of hours before cooking.
- Or if you haven’t got time put them back onto the baking tray.
- Place back into the oven for 15 – 20 minutes or until golden brown in colour.
- Fry an egg.
- Serve with a fried egg and a tablespoon or two of my Mango Chutney.
- Then enjoy.
Spicy Sweet Potato Cakes with a Fried Egg and Homemade Mango Chutney was a big hit in our house. My little family really enjoyed this dish. The spicy sweet potato cakes can be made in advance of a meal and frozen for another occasion. These potato cakes could also be made the day before and stored in the fridge overnight until they need to be cooked too. They are also delicious hot or cold as well. If you have a vegan in the house then you could add avocado to the top of the sweet potato cakes instead of an egg. Plus you can eat these with baked beans or salad. The decision is up to you. However you decided to eat this dish, as always, please enjoy. Thank you xxx