1 large sweet potato, peeled and grated
1 sweet onion, peeled and grated
1 large green apple, cored and grated
2 large eggs, beaten
2 tbsp. flour
2 tsp. baking powder
2 tsp. cinnamon
sea salt and cracked pepper to taste
1/4 cup of oil
1 T. Dijon mustard
2 tbsp. white wine vinegar
2 tsp. lemon juice
2 tsp. granulated sugar
pinch of salt
Eggs 3 eggs for poaching
To make the cakes: grate the onion first (the acidity helps prevent the apple from changing colour) and then the apple and sweet potato. Place the three ingredients in a bowl and season with salt. Wait for a minute to allow some of the moisture to be drawn out. Squeeze out as much liquid as you can.
Once squeezed, pat dry with a tea towel and put in a small mixing bowl. Add the egg, flour, baking powder and cinnamon and stir to combine. Season.
Using a non-stick pan over medium to medium-high heat, add the oil and allow it to heat up. Place a 1/4 cup mixture into the pan and press down and shape into a circle with a spoon. Leave it to cook. It’s fragile. Cook for 3-4 minutes, or until golden brown, and then flip over and repeat.
Meanwhile, add the dressing ingredients to a small bowl and whisk until fully combined.
Make your poached eggs in another pot and drain when finished.
To serve, stack two cakes on top of one another and place the poached egg on top. Finish with a drizzle of your mustard dressing.
All in all I loved this recipe and I will definitely be making it again, no substitutions. The sweetness of the fritters with the tanginess of the mustard dressing are a perfect combination. I tried one cake without a poached egg on top and it just wasn’t the same. The runny yolk just adds depth to the dish and I wouldn’t recommend you leave it out. I give this recipe
recipes are ranked on the scale of 0-3 spoons
0 spoons – That was fucking horrendous
1 spoon – I doubt I’ll be making that again
2 spoons – I’ll probably make that again with some tweaks
3 spoons – That was perfect.