Funky Brother
Ingredients (4 servings)
- 200 g Aviko Super Mash Homemade (defrosted)
- 40 g cornflour
- 1 egg
- 200 g mixed mushrooms
- 5 tbs olive oil
- 200 g soft goats’ cheese
- 2 tbs liquid honey reduced cranberry or pomegranate juice (see tip)
- fresh organic rose petals and/or pea sprouts
Preparation method
Ca. 30 minutes
- Mix together the potato purée, egg and cornflour. Add extra cornflour if the dough still seems too soft. Shape into 8 balls and flatten them to form rounds.
- Wipe the mushrooms clean and cut larger ones into pieces.
- Heat 3 tablespoons of olive oil in a frying pan. Fry the potato rounds for 2-3 minutes on each side until browned and just done.
- Heat 2 tablespoons of olive oil in a small frying pan. Fry the mushrooms brown and cooked in 3 minutes.
- Crumble the goats’ cheese and mix it through the mushrooms together with the honey. Season to taste with salt and pepper.
- Place the potato rounds on 4 plates. Top with the mushrooms and goats’ cheese.
- Garnish the plates with drops of reduced cranberry or pomegranate juice and sprinkle with rose petals and/or pea sprouts.
Tip: Reduced cranberry or pomegranate juice is a delicious and refreshing flavouring. Reduce the juice to approximately one third in a saucepan and leave to cool. Short on time? Feel free to use cranberry compote or pomegranate molasses.
