These sweet and spicy morsels are a new addition to my perfect big breakfast. While they hardly go down the traditional route in any sense, they will happily sit alongside a few rashers and sausages without raising eyebrows. Serves four to six.
You will need
2 large free-range eggs
5 tbsps self-raising flour
1 tbsp caster sugar
4 tbsps milk
500g sweet potato (about two medium-sized sweet potatoes), peeled and grated
5 spring onions, finely chopped
75g feta cheese, crumbled
1 red chilli, finely chopped
Sea salt and freshly ground black pepper
Sunflower oil, to fry
In a large bowl, whisk together the eggs, flour, sugar and milk. Add in the grated sweet potato, spring onions, feta cheese and red chilli.
Season with sea salt and ground black pepper, though watch your salt levels as the feta cheese can be quite salty itself.
Using a wooden spoon, mix until everything is evenly combined.
Pour about 1cm of the oil into a large non-stick frying pan and place over a medium-high heat.
Place four separate rounded tablespoons of the sweet potato mixture into the pan and flatten each little patty with the back of the spoon.
Fry for about three to four minutes on either side, or until they are golden brown. You will need a good spatula to turn them.
Serve with a little extra spring onion on top alongside a few fried eggs.