Add the sweet potatoes to a pan of water, bring the boil and simmer until cooked. Transfer these to a mixing bowl along with the coconut flour, tamari, seasoning and cheese. Mash together and shape into 3-4 burger shapes.
Melt the Lucy Bee Coconut Oil in a frying pan, then add the sweet potato cakes and fry each side for 3-4 minutes, until golden.
Serve with broccoli and a poached egg, drizzled with optional Lucy Bee Starseed Omega Oil. You could sprinkle Lucy Bee Turmeric and ground black pepper over the egg, for added flavour.