Sweet potato cakes with poached eggs
by Kyle Boyce
200g Greek yogurt
handful micro herbs
For the sweet potato cakes
500g sweet potato, peeled and grated
1 small bunch parsley, chopped
4 egg whites
olive oil, for frying
The veg box has changed my way of planning meals – I love the surprise every week of seeing what we have and making something from the truly seasonal produce. I have tried several new vegetables I would never have otherwise bought.
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