Ingredients
- 600 g kumera (sweet potato), peeled + grated.
- 1 teaspoon sea salt.
- 2 large kale leaves, stems removed + leaves finely chopped.
- 1 spring onion, thinly sliced.
- 2 large free-range eggs, lightly beaten.
- 2 tablespoons flat-leaf parsley, chopped.
- olive oil or ghee.
- 1 teaspoon apple cider vinegar.
- 4-8 free-range eggs (so one or two per person).
- Your favourite tomato chutney, to serve.
Directions
- 1. Preheat oven to 120°C (250°F).
2. Place kumara (sweet potato) and salt in a bowl and mix well. Set aside for 10 minutes. Pick up handfuls of kumara and squeeze
as hard as you can to remove all the excess liquid, then transfer to a clean bowl.
3. Add kale, spring onion, eggs and parsley and season with a few turns of your pepper mill.
4. Heat a couple of tablespoons of olive oil or ghee in a frying pan over medium-high heat. Add little handfuls (approx. ¼ cup) of mixture to the pan. I tend to squeeze them together as much as I can before placing them into the pan. Cook for 2–3 minutes or until golden on the underside, before flipping over and cooking for a further minute or two. Transfer to a paper-towel lined plate and pop into the oven to keep warm.
5. Repeat with the remaining mixture. You should get 12 medium latkes
(3 per serve).
6. Fill a medium saucepan with at least 5cm of water, add the cider vinegar and bring to the boil. Reduce the heat to a simmer, create a whirlpool in the water with a large metal spoon and crack 2–4 eggs into the pan at a time. Simmer for 3–4 minutes, depending on how well done you like your eggs. Lift out with a large metal slotted spoon. Drain on a clean tea towel or paper towel.
7. To serve place three latkes on each plate and top with one or two poached eggs. Season with a sprinkle of sea salt and freshly ground black pepper and serve with a generous dollop of tomato chutney on the side.
We had Emma Galloway share this amazing recipe.
Ingredients
- 600 g kumera (sweet potato), peeled + grated.
- 1 teaspoon sea salt.
- 2 large kale leaves, stems removed + leaves finely chopped.
- 1 spring onion, thinly sliced.
- 2 large free-range eggs, lightly beaten.
- 2 tablespoons flat-leaf parsley, chopped.
- olive oil or ghee.
- 1 teaspoon apple cider vinegar.
- 4-8 free-range eggs (so one or two per person).
- Your favourite tomato chutney, to serve.
Directions
- 1. Preheat oven to 120°C (250°F).
2. Place kumara (sweet potato) and salt in a bowl and mix well. Set aside for 10 minutes. Pick up handfuls of kumara and squeeze
as hard as you can to remove all the excess liquid, then transfer to a clean bowl.
3. Add kale, spring onion, eggs and parsley and season with a few turns of your pepper mill.
4. Heat a couple of tablespoons of olive oil or ghee in a frying pan over medium-high heat. Add little handfuls (approx. ¼ cup) of mixture to the pan. I tend to squeeze them together as much as I can before placing them into the pan. Cook for 2–3 minutes or until golden on the underside, before flipping over and cooking for a further minute or two. Transfer to a paper-towel lined plate and pop into the oven to keep warm.
5. Repeat with the remaining mixture. You should get 12 medium latkes
(3 per serve).
6. Fill a medium saucepan with at least 5cm of water, add the cider vinegar and bring to the boil. Reduce the heat to a simmer, create a whirlpool in the water with a large metal spoon and crack 2–4 eggs into the pan at a time. Simmer for 3–4 minutes, depending on how well done you like your eggs. Lift out with a large metal slotted spoon. Drain on a clean tea towel or paper towel.
7. To serve place three latkes on each plate and top with one or two poached eggs. Season with a sprinkle of sea salt and freshly ground black pepper and serve with a generous dollop of tomato chutney on the side.