Truffle Potato Bruschetta
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!
Ingredients
Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
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!
Date:
July 30, 2019
Category:
STARTERS