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!

30 mins

super easy

4 pax


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


Prepare the toppings
- 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.
Make the bruschetta
- 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.
Assemble and Serve
- 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!