Recipe of Perfect Brunch Sweet Potato Cakes

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Before you jump to Brunch Sweet Potato Cakes recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.

A lot of us have been trained to think that comfort foods are not good and to be avoided. But if your comfort food is candy or junk food this is true. Other times, comfort foods can be very nutritious and good for us to consume. Some foods honestly do elevate your mood when you consume them. If you are feeling a little bit down and need a happiness pick me up, try some of these.

Eggs, you might be astonished to find out, are great at fighting depression. Just be sure that you do not throw out the egg yolk. Whenever you want to cheer yourself up, the egg yolk is the most essential part of the egg. Eggs, especially the yolks, are rich in B vitamins. B vitamins can genuinely help you improve your mood. This is because the B vitamins improve the function of your brain's neural transmitters (the parts of the brain that affect how you feel). Try eating an egg and jolly up!

See, you don't need to eat all that junk food when you want to feel better! Try a couple of of these suggestions instead.

We hope you got insight from reading it, now let's go back to brunch sweet potato cakes recipe. You can cook brunch sweet potato cakes using 10 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to make Brunch Sweet Potato Cakes:

1. Prepare of For the potato cakes:.
2. Use 1 of large sweet potato (approx 300g).
3. Provide 115 g of flour.
4. Provide 2 of egg whites.
5. Take 2 tbsp of harissa paste.
6. You need of For assembly:.
7. You need 2 of eggs.
8. Prepare 120 g of coconut yoghurt.
9. Provide 2 tbsp of harissa pasta.
10. Provide of Fresh parsley, chopped.

Steps to make Brunch Sweet Potato Cakes:

1. Peel and grate the sweet potato. Add the potato to a clean tea towel and squeeze out the excess moisture. Add the potato, flour, egg whites and to a bowl, season well and combine..
2. Shape into 4 potato cakes. Heat a little oil in a frying pan, over a medium heat, fry the potato cakes for 4-5 mins each side or until golden brown and crisp..
3. Poach the eggs in a saucepan of simmering water for 2-3 mins you want runny yolks. Remove with a slotted spoon and drain carefully on kitchen paper..
4. Spread some of the harissa in the middle of two serving plates and top with a spoonful of the coconut yogurt. Top with a potato cake, then add more yoghurt and then another potato cake, add another spoonful of the yoghurt then top with a poached egg. Drizzle around the plate with more harissa and scatter over the chopped parsley. Serve immediately!.

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