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
- 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
15 mins to prep
35 mins to cook
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.
Place the grated potato on a clean tea towel or paper towel, then press and squeeze out as much moisture as possible.
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.
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.
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.
Just before serving, place the avocado in a bowl, drizzle with the olive oil and lemon juice, and sprinkle with salt.
Arrange the warm rosti, mushrooms and sourdough toast on plates. Top with the avocado, sprinkle with pepitas, garnish with mint and serve straight away.