Recipe Seeded Potato Rösti with Portobello Mushrooms
Show more
Brunch like the pros — this crispy, crunchy rösti is balanced perfectly with the creamy avocado and hearty mushrooms. Just add coffee and you’ve got yourself a cafe-quality brunch in the comfort of home!
You will need
Serves 3
- 2–3 large or 4–6 small portobello mushrooms (1 or 2 per serve, depending on size)
- 1/2 avocado, diced
- 1/2 teaspoon olive oil
- Juice of 1/2 lemon
- Toasted sourdough bread slices, to serve
- Pepitas, for sprinkling
- Mint or parsley sprigs, to garnish
Seeded Potato Rosti
- 1 1/2 tablespoons ground flaxseed
- 2 potatoes, peeled and grated
- 1 1/2 tablespoons plain flour
- 1 tablespoon pepitas, chopped
- 1 tablespoon sunflower seeds, chopped
- Olive oil, for pan-frying
Recipe: What You Eat Cafe
Stylist: Taste for Life
Directions
-
Step 1
To make the rosti, place the ground flaxseed in a small bowl. Stir in 2 tablespoons water, mix well, then set aside for 10 minutes, or until mixture forms a gel.
-
Step 2
Place the grated potato on a clean tea towel or paper towel, then press and squeeze out as much moisture as possible.
-
Step 3
Place the potato in a large bowl. Add the flour and flaxseed gel. Mix well, then add the pepitas and sunflower seeds and season with a pinch of salt and pepper.
-
Step 4
Pour a good amount of olive oil into a hot frying pan. Divide the rosti mixture into six small portions and use a fork to flatten and form each one into a circle about 1 cm thick and 8 cm wide; you may need to cook them in two batches, to avoid overcrowding the pan. Cook over medium heat for 8–10 minutes on each side, until golden and crispy.
-
Step 5
Meanwhile, in a separate frying pan, cook the mushrooms over medium heat for about 8 minutes on each side, until lightly browned, using a little olive oil if desired. Season to taste with salt and pepper.
-
Step 6
Just before serving, place the avocado in a bowl, drizzle with the olive oil and lemon juice, and sprinkle with salt.
-
Step 7
Arrange the warm rosti, mushrooms and sourdough toast on plates. Top with the avocado, sprinkle with pepitas, garnish with mint and serve straight away.
Recipe: What You Eat Cafe
Stylist: Taste for Life
