These sweet potato fritters were really tasty and went well with the poached, pesto and cress. It’s one of my favourite breakfasts, it’s filling and really sets you up for the day.
The fritters also have lots of fresh herbs including the ginger to help in stabilising the mast cells and lowering the histamine level.
Ingredients – fritters
- 2 sweet potatoes peeled and chopped
- 1 onion finely chopped
- 3 cloves of garlic put through a squeezer
- small bunch of chopped thyme
- medium chunk of chopped ginger
- pinch of rock salt
- 2 duck eggs
- coconut oil (odourless)
Boil the sweet potatoes until soft, then mash them together (leave a tablespoon of the mash aside for the pesto ) then add in all the other ingredients except the oil, and mix together well, then shape into individual flat fritters. Heat up some coconut oil in a frying pan, then fry the fritters for around 20 minutes, or until looks golden brown.
Ingredients – pesto
- 1 tablespoon of sweet potato mash
- handful of fresh basil
- 1 clove garlic
- small chunk of ginger
- rock salt
- roughly 6 tablespoons of olive oil
Put all the ingredients into a blender and blend for around a minute or so, add more oil if needs be, then it’s ready to serve.
Poached egg – how to make
Boil the kettle and pour it into a small pan, then break the duck eggs into the boiled water, then put on a very low heat and cook for around a minute to a minute and a half, then it’s ready to eat.
Lay some fritters on a plate, then put the poached egg on top, sprinkle it with the pesto, place cress around the fritters and it’s ready to munch.