Directions

1. 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.

2. Step 2

   Place the grated potato on a clean tea towel or paper towel, then press and squeeze out as much moisture as possible.

3. 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.

4. 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.

5. 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.

6. Step 6

   Just before serving, place the avocado in a bowl, drizzle with the olive oil and lemon juice, and sprinkle with salt.

7. 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.