Usuba
Sweet Potato Pancake with Poached Egg
An unusual breakfast with tropical notes. Sweet potato pancakes are complemented by tender poached egg and turmeric mayo with sesame. Fresh salad and vegetables add lightness and contrast to the dish.
- Total
- 40 min
- Standard serving
- 282.4 g
Ingredients
Total 17- Sweet potato
62.5 g - Wheat flour
12.5 g≈ 1.5 tbsp - Lemon juice
3.75 ml≈ 3/4 tsp - Salt
0.5 g - Sugar
1.25 g≈ 1/3 tsp - Chicken egg
100 g≈ 2 pcs - Vegetable oil
31.25 ml≈ 2 tbsp - Kale
15 g - Cherry tomatoes
15 g≈ 1 pcs - Balsamic vinegar
7.5 ml≈ 1.5 tsp - Siberian chives
2.5 g≈ 1.5 tsp - Radish
3.75 g - Sesame seeds
0.938 g≈ 1/4 tsp - Mustard
3.75 g≈ 2/3 tsp - Extra virgin olive oil
25 ml≈ 1.5 tbsp - Turmeric
0.25 g - Black peppercornsground
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Separate the yolks from the whites of 4 eggs. In a narrow tall bowl, mix the yolks, mustard and lemon juice.
Whisk with an immersion blender, gradually pouring in olive oil and vegetable oil in a thin stream. Once the mayonnaise starts to set, add salt and turmeric. Whisk until you reach an emulsion consistency.
- 2
Step 2
Peel the sweet potato and cut it into thin sticks. Add half of the beaten egg, vegetable oil, flour, lemon juice, sugar, salt and black pepper.
Form the pancakes into dense pucks. Heat a pan with oil and fry the pancakes on both sides until golden brown.
Transfer to a preheated 180 °C oven for 7–10 minutes until fully cooked.
- 3
Step 3
Prepare 3 poached eggs using your preferred method.
- 4
Step 4
Place the dranik on a plate, top with a poached egg. Drizzle with turmeric mayonnaise.
Arrange kale cabbage and cherry tomato halves next to the potato pancake. Drizzle with balsamic vinegar.
- 5
Step 5
Garnish the dish with thin rings of sibuleta onion, thin radish slices, and black sesame seeds.
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