Sweet Potato Carrot Patties

Ingredients

• 8 carrots (100 g each)
• 1 small sweet potato (200 g)
• 1 tsp ground cumin
• 1 tsp chili flakes
• a pinch of cinnamon
• 2 tbsp starch (10 g)
• 5 eggs
• 0.5 bunch cilantro (10 g)
• Salt
• Pepper
• 4 tbsp rapeseed oil
• 1 Avocado
• 150 g Frozen Peas
• 2 tbsp lemon juice
• 60 ml vinegar

Instructions

1. 1.

   Peel and grate the carrots and sweet potato, then squeeze out excess moisture by hand. Mix with spices, starch, and one egg in a bowl. Wash cilantro, pat dry, set aside a few leaves, chop the rest. Fold chopped cilantro into the mixture and season with salt and pepper.

2. 2.

   Heat 1 tbsp oil per patty in a pan. Drop 1–2 tbsp of the batter into hot fat and fry each side about 2 minutes over medium heat until golden brown.

3. 3.

   Cook 8–12 patties total. Drain finished patties on kitchen paper and keep warm in a preheated oven at 80 °C (60 °C fan; gas: level 1).

4. 4.

   Halve the avocado, remove the pit and scoop out the flesh. Boil peas in salted water for 3 minutes, drain and let cool slightly. Blend peas with avocado using a stick blender until smooth. Season dip with lemon juice, salt, and pepper.

5. 5.

   Bring water to a boil in a pot and add vinegar. Stir to create a whirlpool. Drop eggs one at a time into the swirling water and poach for about 4 minutes just below boiling point. Remove with a slotted spoon and drain.

6. 6.

   Arrange patties on a tray or plate, top with poached eggs, garnish with pea shoots and cilantro leaves, and serve dip in a separate bowl.