Truffle Potato Bruschetta

Serves 4 | Preparation Time: 20 mins

Ingredients:

Bruschetta topping:

• 4 tbsp Naturel Oregano Flavoured Extra Virgin Olive Oil
• 2½ tbsp Naturel Organic Balsamic Vinegar
• 2½ cloves Garlic, minced
• 330g Cherry tomatoes, diced
• 13 Basil leaves, thinly sliced
• 1 tsp Salt
• 1 tsp Pepper

Potato Bruschetta:

• 120ml Naturel Truffle Flavoured Extra Virgin Olive Oil
• 960g Potatoes
• 3 Eggs, beaten
• 120g White onion, minced
• 60g Plain flour
• 1 tbsp Baking powder
• ¼ tsp Nutmeg powder
• 1 tsp Salt
• 1 tsp Pepper

Method:

1. Dice the tomatoes, slice the basil leaves, and mince the garlic.

2. Add all the ingredients for the bruschetta topping into a small bowl and mix well to combine. Put the mixture into the refrigerator.

3. Peel and coarsely grate the potatoes.

4. 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.

5. 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.

6. Drain the potato bruschetta well and place them on serving plates.

7. Take the bruschetta topping out of the refrigerator. Add topping to each potato bruschetta, using a spoon.