Truffle Potato Bruschetta
Serve
4 pax
Timing
20 mins
Ingredients
Bruschetta topping:
Naturel Oregano Flavoured Extra Virgin Olive Oil
4 tbsp
Naturel Organic Balsamic Vinegar
2½ tbsp
Garlic, minced
2½ cloves
Cherry tomatoes, diced
330g
Basil leave, thinly sliced
13
Salt
1 tsp
Pepper
1 tsp
Potato Bruschetta:
Naturel Truffle Flavoured Extra Virgin Olive Oil
120ml
Potatoes
960g
Eggs, beaten
3
White onion, minced
120g
Plain flour
60g
Baking powder
1 tbsp
Nutmeg powder
¼ tsp
Salt
1 tsp
Pepper
1 tsp
Instructions
01
Dice the tomatoes, slice the basil leaves, and mince the garlic.
02
Add all the ingredients for the bruschetta topping into a small bowl and mix well to combine. Put the mixture into the refrigerator.
03
Peel and coarsely grate the potatoes.
04
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.
05
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.
06
Drain the potato bruschetta well and place them on serving plates.
07
Take the bruschetta topping out of the refrigerator. Add topping to each potato bruschetta, using a spoon.