Brunch like the pros — this crispy, crunchy rösti is balanced perfectly with the creamy avocado and hearty mushrooms. Just add coffee and you've got yourself a cafe-quality brunch in the comfort of home!
1To make the rösti, place the ground flaxseed in a small bowl. Stir in 2 tablespoons water, mix well, then set aside for 10 minutes, or until mixture forms a gel.
2Place the grated potato on a clean tea towel or paper towel, then press and squeeze out as much moisture as possible.
3Place the potato in a large bowl. Add the flour and flaxseed gel. Mix well, then add the pepitas and sunflower seeds and season with a pinch of salt and pepper.
4Pour a good amount of olive oil into a hot frying pan. Divide the rösti mixture into six small portions and use a fork to flatten and form each one into a circle about 1 cm thick and 8 cm wide; you may need to cook them in two batches, to avoid overcrowding the pan. Cook over medium heat for 8–10 minutes on each side, until golden and crispy.
5Meanwhile, in a separate frying pan, cook the mushrooms over medium heat for about 8 minutes on each side, until lightly browned, using a little olive oil if desired. Season to taste with salt and pepper.
6Just before serving, place the avocado in a bowl, drizzle with the olive oil and lemon juice, and sprinkle with salt.
7Arrange the warm rösti, mushrooms and sourdough toast on plates. Top with the avocado, sprinkle with pepitas, garnish with mint and serve straight away.
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