- Preparation and cooking time
- Serves 2
- 300g Maris Piper potatoes, grated
- 4 tbsp olive oil
- 1 sprig thyme, leaves picked
- 1 garlic clove, crushed
- 2 portobello mushrooms, stalks removed
- 1 beef tomato, halved
- 100g baby spinach
- a grating of nutmeg
- 2 tbsp Hellmann's Vegan Baconnaise
- STEP 1
Wrap 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 2
Meanwhile, 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 3
Remove 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 4
Put the rosti onto two plates. Top each with a little of the spinach, then the Hellmann’s Vegan Baconnaise, mushroom and tomato, finishing with the remaining spinach.