Basil and sweet potato latkes with pistachio pesto and labneh

Sometimes, when I have a bit of spare time, I like to dream up ideas for my ideal brunch menu. Too often, being the brunch snob that I am (best meal of the day) I sit in cafes and can't help but feel disappointed with some of the combinations on offer. Particularly heartbreaking, however, is when the meal is so close to being perfect, plus or minus one key ingredient. Tough times indeed. 

Labneh, sweet potato, pesto and pistachios always receive a double take when spied on a brunch menu. Always. It is therefore inevitable that a combination of all four must receive many ticks. And many remakes. 



2 cups of grated sweet potato (about half a sweet potato)
1/2 cup tapioca flour
2 eggs
2 cloves of garlic, crushed
1 teaspoon sriracha or chilli sauce
1 teaspoon sweet chilli sauce
2 tablespoons labneh
generous salt and pepper
squirt of lemon
super generous pinch of salt and pepper

Pistachio pesto

1/3 cup pistachios
4 tablespoons olive oil, or more to your taste
2 cloves of garlic
small bunch of basil
half a lemon 

Labneh, to your taste (aka buy a whole tub, you're worth it)



1. Blend up your pesto in your food processor. 
2. In a large bowl, combine all of the latke ingredients and mix well, until the bits of sweet potato start to yield and become floppy. You could probably leave the batter for a while and wander off if you have something important to be doing.
3. Heat a nonstick pan to a medium heat and add some olive oil. Place 1/4 of the mixture in the pan and flatten out. Watch it carefully, and cook for about 4 minutes in total, to make sure the insides have cooked and you aren't eating raw eggs and flour. Ain't fun.
4. Repeat 4 times, until you have 4 latkes. Genius. Top them with the pesto and labneh, and serve with some greens if you so desire. I chose watercress because its purdy. A poached egg would be fantastic on top, but I neglected to include this because the poached egg is my Achilles heel. Can't, won't.