Truffle Potato Bruschetta

  • Truffle Potato Bruschetta Recipe

    Truffle Potato Bruschetta Recipe

    Try our mash-up of truffle and oregano in this hassle-free truffle potato bruschetta recipe! Those potato bruschetta might be flat in shape, but definitely not in taste!


    Serves: 4
    Preparation time: 10 minutes
    Cooking time: 20 minutes


    For bruschetta topping:
    4 tbsp Naturel Oregano Flavoured Extra Virgin Olive Oil
    2½ tbsp Naturel Organic Balsamic Vinegar
    2 ½ cloves garlic, minced
    330g cherry tomatoes, diced
    13 basil leaves, thinly sliced
    1 tsp salt
    1 tsp pepper
    For potato bruschetta :
    120ml Naturel Truffle Flavoured Extra Virgin Olive Oil
    960g potatoes
    3 eggs, beaten
    120g white onion, minced
    60g plain flour
    1 tbsp baking powder
    ¼ tsp nutmeg powder
    1 tsp salt
    1 tsp pepper

    Cooking Method

    • Dice the tomatoes, slice the basil leaves, and mince the garlic.
    • Add all the ingredients for the bruschetta topping into a small bowl and mix well to combine. Put the mixture into the refrigerator.
    • Peel and coarsely grate the potatoes.
    • Add the grated potatoes into a mixing bowl and add in the remaining ingredients for the potato bruschetta, except for Naturel Truffle Flavoured Extra Virgin Olive Oil. Mix all the ingredients in the mixing bowl gently to combine well. Make 12 patties out of the potato mixture.
    • Heat the Naturel Truffle Flavoured Extra Virgin Olive Oil in a frying pan to 160°C and fry the patties for 3-5 minutes on both sides until the surfaces are golden brown.
    • Drain the potato bruschetta well and place them on serving plates.
    • Take the bruschetta topping out of the refrigerator. Add topping to each potato bruschetta, using a spoon.
    • Don’t waste anytime before savouring those tasty truffle potato pancakes, lest they get cold!

    Recipes you may like


    July 30, 2019