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Grilled Portabello Mushroom, Hasselback Potato, Pumpkin Fritters & Chakalaka
Nato Zondagh
A combination of the most delightful snacks served together on one plate like these crispy hasselback potatoes with mushrooms and more!
5
from 1 vote
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Prep Time
30
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
30
minutes
mins
Course
Appetizer, Lunch, Snack
Cuisine
Global
Servings
1
Ingredients
For the Grilled Mushroom
200
g
Portabello Mushroom
1
g
Tumeric
1
g
Fine Salt
15
ml
Olive Oil
10
ml
Vinegar
For the Hasselback Potato
250
g
Potato
1
g
Tumeric
1
g
Fine Salt
15
ml
Olive Oil
2
g
Rosemary
5
g
Parmesan Cheese
For the Pumpkin Fritters
150
g
Butternut
30
g
Cake Flour
45
ml
Aquafaba
1
g
Baking powder
2
g
Tin Butter Bean
0.125
g
Whole Coriander
For the Chakalaka
5
g
White Onion
Chopped
5
g
Red Pepper
Diced
5
g
Green Pepper
Diced
15
g
Carrot
Grated
10
g
Plum Tomato
Chopped
100
g
Tin Chickpea
10
ml
Chutney
2
ml
Rice Vinegar
1
g
Ginger
1
g
Ground Cinnamon
2
g
Treacle Sugar
Instructions
For the Mushroom
Season mushroom, marinate in olive oil & balsamic.
Sear in a hot pan & cook until caramelised.
For the Hasselback Potato
Place potatoes on baking tray, brush with half of the oil, sprinkle with salt, pepper & rosemary.
Roast at 210'C for 30 minutes.
Remove from the oven & brush with the remaining oil & sprinkle with cheese. Bake until cooked.
For the Pumpkin Fritters
Combine butternut, flour, aquafaba & baking powder into a smooth batter.
Deep fry dollops of batter in hot oil.
Dust with cinnamon sugar.
For the Chakalaka
Fry all the vegetables in olive oil until it starts to soften.
Add spices & cook until fragrant.
Add tomato paste, chutney & baked beans. Continue cooking for a few minutes.
Keyword
Mushroom, Potatoes, Pumpkin