Riced Sweet Potato and Spinach Fritters in the style of Eggs Florentine

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Servings 3

Prep. Time 30 mins

Cooking Time 35 minutes


    Two 8oz Bags Harvest Fresh Spinach

    One 400g Pack of Harvest Fresh Riced Sweet Potato

    3/4th Cup Tahini Sauce

    3 TBSP Soy Sauce

    2 TBSP Lemon Juice

    3 TBSP Melted butter

    6 Eggs

    1 and 1/4th Cups Hot milk

    1/3rd of a cup plus 2 TBSP Grated Parmesan, divided

    1 Cup plus 2 TBSP Flour, divided

    1/4th tsp. Ground Nutmeg

    1/2 tsp. Salt, divided to quarters

    1/2 Tsp Dry Mustard

    Pinch Cayenne Pepper

    A little vegetable oil (enough to coat your frying pan)

    6 pieces precooked Peameal Bacon (Optional)

    For the Fritters: Coarsely chop about 1/2 a bag of Spinach, and add it to a bowl with the Riced Sweet Potato, Tahini Sauce, Soy Sauce. Sift in 1 Cup of flour and mix well. Place the mixture in the fridge for 1 hour, and then shape the mixture into patties. With a little oil to coat the pan, fry for 4-5 minutes each side, turning frequently.
    For the Mornay Sauce: In a saucepan over medium heat, melt 2 TBSP of butter and whisk with 2 TBSP of flour to make a roux. Whisk in milk, and stir until mixture has thickened (3-5 minutes). Whisk in 1/3rd cup Parmesan Cheese, Dry Mustard, 1/4th tsp. salt, and a pinch of cayenne pepper. Set Aside.
    For the Florentinet: In a large Saucepan or Dutch oven, cook remaining spinach with a bit of water over medium heat, stirring occasionally until wilted (about 5 minutes). Transfer to sieve and cool. Drain Water from Spinach, chop, and palce in greased 11" x 7" (2L) Glass baking dish. Add Lemon juice, Butter, nutmeg and remaining salt and toss to combine.
    For the finished product: Take the spinach mixture and mold 6 wells, with deep enough pockets to hold 1 egg. Break an egg in each well. Bake at 375F for 15 minutes or until whites are set and yolks are soft.
    To plate: Put the Fritter on the bottom, Peameal Bacon (optional), Spinach with the Egg inside, and top with the Mornay Sauce!