Sweet Potato & Salmon Cakes with Poached Egg
It's really important to feed your brain well in the mornings so it has a good chance to get you through the day, making this recipe is a winner! I like steamed asparagus to go with this dish.
Time : 30 minutes or...
If you find it easier to cook at night then pre-prepare the cakes & leave them in a fridge overnight. Then you only need 10 minutes to cook them in the morning.
Loads of vitamin C in this dish thanks to sweet potatoes, red peppers, chill and coriander, plus the salmon packs it's B-complex and vitamin D high. There is a nice touch (18%*) of magnesium from all the ingredients. This dish will help with insomnia, emotional issues, fatigue, memory & confusion, alongside dizziness, migraines & light sensitivity - basically a winner!
* Percentages are of your Recommended Daily Allowance
Sweet Potato & Salmon Cakes:
2 x large sweet potatoes, peeled & chopped into large chunks
1/2 x red pepper, de-seeded, pith removed & chopped
200 g x sliced smoked salmon or flaked smoked salmon
1 x small red chilli, de-seeded, pith removed & minced
1 x spring onion, finely chopped 2-3 tbsp chopped coriander [optional] 1
tsp x salt freshly ground black pepper 2 tbsp x oil (canola is best)
1 x organic egg yolk
4 x eggs, out of shells in cups
1 tbsp x white wine vinegar
Salt & pepper
Boil sweet potatoes in lightly salted water until tender (approx. 10 mins). Drain and allow to cool.
Mash sweet potatoes coarsely. Mix in red pepper, salmon, chilli, spring onions, coriander & egg yolk. Season to taste.
Divide mixture into small balls and flatten each slightly to form thick disks. Heat oil in a large heavy frying pan.
Fry cakes over medium heat for 8 - 10 mins on each side, until golden and crisp.
Meanwhile, heat water and 1 tbsp white wine vinegar in large saucepan until boiling. Then pour in eggs, keeping them separate, & cook for 3-4 mins or until whites are opaque.
Serve eggs on top of the cakes. Season to taste.