Ingredients
4 egg whites
1 teaspoon Basil pesto
50g harissa
200g low-fat Greek yogurt
handful micro herbs
For the sweet potato cakes
500g sweet potato, peeled and grated
200g gluten-free flour
1 small pack parsley, chopped
4 egg whites
50g harissa
olive oil, for frying
Method
STEP 1
To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa and some salt in a bowl until the mixture sticks together. Shape into 8 potato cakes. Heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 mins each side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.
STEP 2
Mix the 4 egg whites in a bowl with the basil pesto and pepper. Scramble the egg white mixture in a pan until light and fluffy, do not overcook.
STEP 3
Spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and a spoonful of scrambled egg. Season and drizzle with more harissa and scatter over the micro herbs.
