Listen! Know what that sound is? It’s birdsong. We have broken through into spring and we are allowed outside once more! *Tapdances* *Realises it’s not actually a heatwave yet* *Sulks* It’s this good-ish sort of weather (rain notwithstanding) that makes us want to attempt a long weekend brunch outside, on the balcony (with jumpers, but still) or at the very least with the window open. This potato cake recipe from The New Vegetarian by Alice Hart (Square Peg, £25) is fresh and zingy and all things springy.
Make it in a 23cm diameter frying pan if you don’t have the mini versions and divide into quarters to serve. You can fold three lightly beaten eggs into the sweet potato mixture, though those cakes will be frittata-esque in style and suit a poached egg balanced on top (with the avocado, of course, and extra hot sauce).
3 medium sweet potatoes (about 600g), peeled and coarsely grated
1 small red onion, finely chopped
2 garlic cloves, crushed
1 thumb of ginger, peeled and finely grated
2 tbsp cornflour
2 tbsp brown rice flour
2 red chillies, 1 finely chopped and 1 finely sliced
Sea salt and freshly ground black pepper
Large handful of coriander leaves, roughly chopped
6 tbsp olive oil or coconut butter, melted
2 ripe avocados, halved and pitted
2 limes, 1 juiced and 1 quartered
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