Directions:

• 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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Nah not my cup of tea