Sweet Potato & Quinoa Cakes with Poached Eggs | Abel & Cole
Sweet Potato & Quinoa Cakes with Poached Eggs
Clock Image
Prep: 20 mins
Cook: 30 mins
We’ve given hash browns a healthy makeover with sweet potatoes, quinoa and seasonal star blood orange. It’s all topped off with a protein-packed poached egg.
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394 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 blood orange
  • A 100g bag of watercress
  • A 75g bag of quinoa
  • 1 sweet potato
  • 1 leek
  • 3 eggs
  • 2 tsp Dijon mustard
From your kitchen
  • Sea salt and freshly ground black pepper
  • 200ml boiling water
You'll need
  • Food processor (optional)
  • Sieve
  • A couple of pans with lids
  • Heatproof measuring jug
  • A couple of bowls
  • Baking tray
  • Baking paper
Step by step this way
  • 1.

    Juice the orange. Pour the juice into a food processor bowl. Add half of the watercress. Blitz with a pinch of salt and pepper. (If you don’t have a processor, finely chop the watercress and mix with the orange juice.) Set aside for later.

  • 2.

    Tip the quinoa into a sieve. Rinse under cold water for 1-2 mins to remove any bitterness. Tip into a pan and cover with 200 ml boiling water. Place on a medium heat. Cook for 15 mins till the water is absorbed and the quinoa is tender.

  • 3.

    Meanwhile, peel and coarsely grate the sweet potato. Trim the leek and slice it as finely as possible. Tip both into a bowl.

  • 4.

    Crack 1 egg into a small bowl. Squeeze in 2 tsp of the Dijon mustard. Beat together with a pinch of salt and pepper. Tip the quinoa into the bowl with the sweet potato and leeks. Stir for 1-2 mins to cool it down. Pour in the Dijon and egg mix. Stir well to mix.

  • 5.

    Scoop up 1 tbsp of the mixture. Keeping it on the spoon, press it down with another tablespoon to compress it. Carefully push the ‘cake’ off the spoon onto a baking tray lined with baking paper. Repeat with the remaining mixture till you have 6-8 cakes. Slide the tray under the grill for 5 mins.

  • 6.

    Carefully flip the sweet potato and quinoa cakes over. Slide back under the grill for a further 3-5 mins till they look firm and are a little charred at the edges.

  • 7.

    Bring a pan of water to a very gentle boil. Crack 1 egg into a small cup. Carefully slide it into the water. Repeat with the other egg. Cook for 2-3 mins for a runny yolk or 3-4 mins for a more set yolk.

  • 8.

    Stack a few sweet potato cakes on 2 warm plates. Add the poached egg. Scatter over the watercress and drizzle over the watercress and orange dressing to serve.

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