Chorizo Sweet Potato Cakes

Kids might be too young to wrap their head around the true beauty of brunch, but I'd say it's never too early to start learning the ways...

Get a load of this moreish brunch inspired potato cakes, rich chorizo meets fluffy sweet potato to create the ultimate mouthful. These are fab as a side or even with a poached egg on top as a main.

Serves 3

Ingredients:

• 50g chorizo, sliced

• 1 large sweet potato (around 450g)

• 50g butter, softened

• 100g flour

• Salt & pepper

Pre-chopping:

• Slice the chorizo thickly

Appliances:

• Microwave

• Frying pan

• Medium mixing bowl

Method:

• Prick the sweet potato and microwave it for 6 minutes

• Allow the potato to cool slightly and peel the skin off (might be one for the parents!)

• Put the potato flesh into your mixing bowl and mash it with a fork

• Add your butter and flour to the bowl, use your hand to mix it all together. If the butter is slightly hard, it might be easier to rub the ingredients together as if you’re making breadcrumbs.

• Once your mix has come together into a stiff dough, sprinkle some flour on a surface and plop your dough on top.

• Flatten your dough with the palm of your hand and push it it out until it’s around 2 cm thick

• Use a cookie cutter or glass to cut out circles from the dough

• Heat your chorizo in a pan until it starts to release its oil, move the chorizo to one side of the pan.

• Now add your dough and cook for around 4 minutes until it’s browned on one side, then flip it.

• Serve your potato pancake with your circle and chorizo on top!

• Enjoy!