Sweet Potato Cakes Topped with a Fried Egg

Ingredients:

100g Gluten Free Self Raising Flour

115g Cold Mashed Sweet Potato

220ml Dairy Free Milk

1 Egg

pinch of salt

Olive Oil (for frying)

1 Extra Egg for frying

Spring onion and rocket to serve

Directions:

Place the sweet potato and milk into a food processor and blend together until it's all smooth. In another bowl mix the flour and salt and make a well in the centre and then crack the egg into it along with the potato mixture. Using a whisk gradually mix the flour into the wet mix, whisk thoroughly to ensure you have a smooth and thick batter.

 Heat a non-stick frying pan with a little sunflower oil. Pour a small ladleful of batter into the pan per cake, cook each cake until you see small bubbles rise to the surface (approx 2 mins) and they are golden brown - flip and repeat on the other side until you have cooked it through. Remove from the pan and keep warm until you have cooked the remaining cakes.

Fry your egg separately and top each serving with the egg, rocket and spring onions scattered over.

Enjoy!