Method

1. Steam or boil sweet potato and cauliflower until tender (about 8–10 minutes). Drain well. Place in a large bowl. Mash lightly with a fork — leave it a bit chunky for texture. Set aside. 
2. In a non-stick pan, heat 1 teaspoon olive oil over medium heat. Add spring onions and garlic and cook for about 1 minute. Add cabbage, spinach, cooking until wilted and slightly browned (about 6 minutes). 
3. Add vegetables to mashed potato and cauliflower. Season with salt and pepper.  
4. You can shape the mixture into 6 small patties for crispier cakes or cook it as one large pattie.  
5. Heat a non-stick large fry plan over medium heat and add 1 teaspoon olive oil. Press the patties into the pan (or whole pattie ). Cook for 5–7 minutes until golden on one side. 
6. Carefully flip patties (or whole cake) and cook the other side for another 5 minutes, until crispy. 
7. Whilst mixture is cooking, heat 1 teaspoon of olive oil in another nonstick frypan. Add 6 eggs and cook until your liking (may need to cook in 2 batches) 
8. Place 2 patties on each plate. Top with a fried egg on each pattie.