This easy recipe makes a perfect plant-based brunch for two. Top golden rosti with slices of tomato, mushrooms and vegan Baconnaise sauce
Prep:10 mins
Serves 2
300g Maris Piper potatoes, grated4 tbsp olive oil1 sprig thyme, leaves picked1 garlic clove, crushed2 portobello mushrooms, stalks removed1 beef tomato, halved100g baby spinacha grating of nutmeg2 tbsp vegan baconnaise
STEP 1Wrap the grated potato in a clean tea towel and squeeze over the sink to remove as much liquid as you can. Tip into a bowl and mix with 1 tbsp olive oil, the thyme leaves and some salt and pepper. Shape into two patties. Heat 2 tbsp of the oil in a non-stick frying pan over a low-medium heat and fry the patties for 8-10 mins on each side until golden, crisp and cooked through.STEP 2Meanwhile, heat the grill. Whisk the remaining oil with the garlic and some seasoning and brush over the mushrooms and tomato halves. Grill for 8 mins until lightly golden and tender.STEP 3Remove the cooked rosti from the pan and keep warm. Add the spinach to the pan with a grating of nutmeg. Cook for 2-3 mins until wilted, then season.STEP 4Put the rosti onto two plates. Top each with a little of the spinach, then the vegan baconnaise, mushroom and tomato, finishing with the remaining spinach.
