- 675g Maris Piper potatoes (approx three 3 large), grated
- 250g sweet potato, grated
- 1 white onion, grated
- 1 large egg
- 1 large egg yolk only
- sea salt and white pepper
- 60g fine cornmeal flour, sifted
- ½ tsp baking powder
- 500ml sunflower oil
- Sweet Potato Latke with Poached Eggs
- (makes: 10 latkes)
- 4 tbsp crème fraiche
- 225g smoked salmon
- 4 large eggs
- 2 tsp vinegar
- handful chives, chopped sprig of dill
Grate the potatoes using the coarse side of the grater or a food processor. Place in a clean tea towel and squeeze out as much liquid as you can, then place the potato in a bowl (you want your moisture from other ingredients, not the potato).
Grate the sweet potato and onion and place in the same bowl as the white potato. In a separate bowl, beat the whole egg and egg yolk. Season generously with sea salt and white pepper and mix well with potato mixture.
Add the sifted cornmeal flour, baking powder and mix well. Using
a 2.5cm round cutter, place a large tablespoon of filling into it, with a chopping board underneath, squeeze the filling until level, lift off the cutter and repeat with the remaining mixture.
Place a large frying pan on the stove, add the oil on a medium/ high heat. Using a spatula, carefully slide off the latkes into the hot oil, fry over moderate heat until brown on the underside (approx. 3-4 min), then flip over until crisp and golden (approx. 3-4 mins).
Remove from the pan, drain on paper towel and serve hot. Keep a lined tray ready for the latkes to keep warm in the oven as you make more batches (they’ll also cook through a little more). Don’t stack! You can’t leave the latkes in the frying pan too long because the natural sugar content of the sweet potato it will blacken easily (this is why it’s important you don’t have your stovetop heat on too high).
Poach the eggs in simmering water with a little vinegar for 3-4 mins,
then dry on paper towels.
Stack two potato pancakes per person with the egg on top. Add a spoon of crème fraiche, with a sprig of dill and a smoked salmon flower (roll the salmon and crunch together by the sides), and sprinkle with the chives.
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