Healthy breakfast-in-bed for Mother's Day: sweet potato and spinach cakes

A healthy and tasty treat for your mum on her special day.

Ingredients (makes enough for 2 servings)

½ tablespoon coconut oil

1 medium sweet potato, peeled and grated on the largest grater holes

2 eggs

1 clove garlic, minced

3 cavolo nero leaves, de-stemmed and finely chopped

Handful spinach, finely chopped

3 spring onions, finely chopped

1 tablespoon grated fresh turmeric or 1 teaspoon powdered turmeric

1 teaspoon ground coriander

½ teaspoon ground cumin

Himalayan pink salt and freshly ground black pepper

Method

Melt the coconut oil in a non-stick frying pan.

Combine the sweet potato, one of the eggs and the remaining ingredients in a large mixing bowl. Use your hands to mix and massage together (wear plastic gloves as the turmeric may stain your hands slightly).

Add large tablespoons of the sweet potato mix to the pan – the bigger they are, the harder they will be to flip without breaking - flatten with a spatula and leave to cook for 2-3 minutes. Check the undersides are cooked and golden then carefully flip over and continue to cook for another 2 minutes.

Transfer to a plate lined with kitchen paper and continue to cook the rest of the potato cakes.

When all the mixture is used up, wipe the pan with some kitchen paper and return to the heat. Break the remaining egg into the pan and fry, adding more oil if necessary.

Serve the potato cake on a bed of rocket leaves with the fried egg on top. Add this to a tray with some tea or coffee and fresh fruit and deliver to your mum in bed as a treat for Mother’s Day!

Nutritional info

Per serving: Calories 332 | Protein 19.1g | Carbohydrates 38.5g | Fat 10.6g | Fibre 8.2g

See more of Beverley's recipes here. Follow her on Instagram@thelittlechelseakitchen