Print Recipe
Kimchi Potato Cakes with Poached Eggs & Avocado
Eggs contain a number of important minerals & nutrients like Vitamin B2, B12 & D. Combine this with Kimchi, fermented cabbage, packed full of vitamins A, B, and C and "healthy bacteria" called lactobacilli, that is great for gut health this recipe is health packed for Vegetarian Week.
Cuisine Korean
Prep Time 20 minutes
Cook Time 20 minutes
Servings
person
Cuisine Korean
Prep Time 20 minutes
Cook Time 20 minutes
Servings
person
Instructions
  1. Place a small frying pan over medium heat. Add a tsp of the oil and then the savoy cabbage. Cook until it starts to wilt down. Add the kimchi and spring onion and cook for a minute or 2 longer.
  2. Remove from the heat and tip into a mixing bowl. Add the mashed potato mix well. There should be enough seasoning in the mix from the kimchi.
  3. Shape into 2 round cakes, flattening as desired. Dust with a little flour.
  4. Heat a small saucepan of water with the cider vinegar until just simmering.
  5. Heat a non stick frying pan over medium high heat. Add the oil. Once hot, carefully add the potato cakes and pan fry until golden on both sides.
  6. Poach your eggs as desired.
  7. Remove the potato cakes from the pan, drain on paper towels and then place onto a serving plate. Top with the sliced avocado and then the poached eggs.
  8. Sprinkle over some fiery sea pepper flakes if liked, or just some freshly milled black pepper.
Share this Recipe