About this recipe:Welcome guests inside with this sophisticated recipe for sweet potato and pak choi patties with grilled bacon and poached duck eggs. A dish that looks as good as it tastes, with a rich duck egg that sits elegantly atop a crunchy patty and crispy bacon, it’s sure to become the star of the party. Dust with paprika for guests who crave a touch of spice or omit the bacon for a delightful vegetarian dish. Sweet potatoes are a tasty vegetable that can be enjoyed all year round, and are also low in fat and high in fibre. They’re packed full of anti-oxidants and vitamins A and C, and count toward one of the 5 a day.
1 to 2 tablespoons polenta flour, plus extra for coating
2 tablespoons white wine vinegar
4 duck eggs
oil, for frying
8 rashers dry cured bacon
extra virgin olive oil, to taste
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Method Prep:20min › Cook:15min › Ready in:35min
In a large bowl combine the sweet potatoes, pepper, pak choi, smoked paprika, cumin, garlic and honey together with a little polenta flour.
Adjust the seasoning if desired. Divide the mixture equally into four balls, squash them down and coat with some polenta – this will help to make them nice and crisp when cooking.
Place a large pan of water on the heat and bring to a gentle boil. Add the vinegar to it. Crack the eggs into 4 individual dishes, ready to be poached.
Warm a little oil in a frying pan over a medium heat and shallow fry the patties for 3 to 4 minutes on one side. When they are ready to be turned, stir the pan of water and gently pour the eggs into it, one at the time (the water should be simmering and not boiling).
Cook the patties for 3 to 4 minutes on the second side. When they are ready, so should be the eggs. Gently remove the eggs from the water and drain on some kitchen paper.
When you are almost ready to serve, place the bacon on a rack under the grill and cook on both sides until crispy. When cooked, remove and keep warm.
Place the patties onto four serving plates. Cut the bacon rashers in half and arrange four halves over each sweet potato patty. Top each with the poached eggs, drizzle with a little oil and serve.
The polenta can be replaced with breadcrumbs. If you are a meat lover, add either some black pudding or chopped chorizo to the mix before shaping it into patties.