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Grilled Portabello Mushroom, Hasselback Potato, Pumpkin Fritters & Chakalaka
Nato Zondagh

Grilled Portabello Mushroom, Hasselback Potato, Pumpkin Fritters & Chakalaka

5 from 2 votes
A combination of the most delightful snacks served together on one plate like these crispy hasselback potatoes with mushrooms and more!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 1
Course: Appetizer, Lunch, Snack
Cuisine: Global
Ingredients Method

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

Method
 

For the Mushroom
  1. Season mushroom, marinate in olive oil & balsamic.
  2. Sear in a hot pan & cook until caramelised.
For the Hasselback Potato
  1. Place potatoes on baking tray, brush with half of the oil, sprinkle with salt, pepper & rosemary.
  2. Roast at 210'C for 30 minutes.
  3. Remove from the oven & brush with the remaining oil & sprinkle with cheese. Bake until cooked.
For the Pumpkin Fritters
  1. Combine butternut, flour, aquafaba & baking powder into a smooth batter.
  2. Deep fry dollops of batter in hot oil.
  3. Dust with cinnamon sugar.
For the Chakalaka
  1. Fry all the vegetables in olive oil until it starts to soften.
  2. Add spices & cook until fragrant.
  3. Add tomato paste, chutney & baked beans. Continue cooking for a few minutes.