Crispy Sweet Potato and Chickpea Breakfast Patties with Poached Egg

These Mediterranean-inspired breakfast patties combine two humble pantry staples — sweet potato and chickpeas — into something irresistibly crispy and satisfying. Shredded sweet potato adds natural sweetness and caramelized edges, while smashed chickpeas lend creaminess and plant-based protein. A bold hit of cumin and smoky harissa paste gives the patties warmth and depth, and a quick pan-fry in olive oil crisps them up beautifully without deep frying. Topped with a silky poached egg and a scatter of tangy crumbled feta, this dish turns breakfast into something worth slowing down for. It's a wonderful way to work more vegetables, legumes, and healthy fats into your morning routine, all while keeping things simple enough for a weekday but special enough for a lazy weekend brunch. Serve with a wedge of lemon and a drizzle of good olive oil for the full Mediterranean effect.</long_description> <parameter name="meta_description">Crispy sweet potato and chickpea patties topped with a poached egg and feta — a hearty, Mediterranean-style breakfast.

Ingredients

• 2 mediumsweet potato, peeled and shredded
• 1 can (15 oz)chickpeas, drained, rinsed, and smashed
• 1 tspground cumin
• 1.5 tbspharissa paste
• 2 clovesgarlic, minced
• 1 largeegg, for binding the patties
• 3 tbspWhole wheat flour, or chickpea flour
• 2 tbspfresh parsley, chopped
• 0.75 tspsalt
• 0.25 tspblack pepper
• 3 tbspextra virgin olive oil, divided, for frying
• 4 largeeggs, for poaching
• 1 tbspwhite vinegar, for poaching water
• 0.33 cupfeta cheese, crumbled
• 1 wedgelemon, for serving, optional

Method

1. Peel and shred the sweet potatoes using a box grater. Place the shreds in a clean kitchen towel and squeeze firmly over the sink to remove as much excess moisture as possible.
2. In a large mixing bowl, smash the drained chickpeas with a fork or potato masher until mostly broken down but still with some texture.
3. Add the shredded sweet potato, cumin, harissa paste, minced garlic, egg, flour, parsley, salt, and pepper to the bowl. Mix thoroughly until a cohesive mixture forms.
4. Divide the mixture into 8 equal portions and shape each into a compact patty about half an inch thick.
5. Heat half the olive oil in a large nonstick skillet over medium heat. Add half the patties and cook until deeply golden and crisp, about 4 minutes per side. 8:00
6. Transfer the cooked patties to a plate and repeat with the remaining oil and patties. 8:00
7. Meanwhile, fill a medium saucepan with water, add the vinegar, and bring to a gentle simmer over medium heat.
8. Crack one egg into a small bowl, then gently swirl the simmering water and slide the egg in. Repeat with remaining eggs, poaching in batches if needed.
9. Poach the eggs until the whites are set but the yolks remain runny, about 3 minutes. Remove with a slotted spoon and drain on a paper towel. 3:00
10. Place two patties on each plate, top with a poached egg, and sprinkle with crumbled feta. Serve immediately with a lemon wedge on the side, if desired.