Grilled Portabello Mushroom, Hasselback Potato, Pumpkin Fritters and Chakalaka

Replace your protein with mushrooms

The portobello mushroom will act as the main “protein”-based component of the meal, as they are super high in protein. And they are truly the perfect meat alternatives thanks to their meaty texture.

Portobello mushrooms are actually just mature button mushrooms with tons of flavour and health benefits. They are natural cancer fighters and protect the immune system. They can also act as natural anti-inflammatories and are full of antioxidants.

For this recipe, we’re keeping things simple as we’re just going to spice them with some salt and turmeric for that extra pop of flavour.

Top it off with Chakalaka

If you are not familiar with chakalaka, beware because this will most likely become your new favourite relish.

Chakalaka is a South African vegetable relish and can usually be a bit spicy. However, for this specific recipe, we decided to leave the spice out. This recipe is filled with healthy and flavourful ingredients such as onion, red and green pepper, carrot, tomato and chickpeas.

And as if this isn’t enough, the flavour and fragrance are enhanced by adding some cinnamon, ginger and chutney. This is such a versatile relish and great to make a large batch so that you can use it with other dishes too. Top the mushrooms and other sides off with this delicious relish and you’re good to dig in.

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Grilled Portabello Mushroom, Hasselback Potato, Pumpkin Fritters & Chakalaka

A combination of the most delightful snacks served together on one plate like these crispy hasselback potatoes with mushrooms and more!

Course Appetizer, Lunch, Snack

Cuisine Global

Keyword Mushroom, Potatoes, Pumpkin

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 1

Author Nato Zondagh

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

Instructions

For the Mushroom

• Season mushroom, marinate in olive oil & balsamic.
• Sear in a hot pan & cook until caramelised.

For the Hasselback Potato

• Place potatoes on baking tray, brush with half of the oil, sprinkle with salt, pepper & rosemary.
• Roast at 210'C for 30 minutes.
• Remove from the oven & brush with the remaining oil & sprinkle with cheese. Bake until cooked.

For the Pumpkin Fritters

• Combine butternut, flour, aquafaba & baking powder into a smooth batter.
• Deep fry dollops of batter in hot oil.
• Dust with cinnamon sugar.

For the Chakalaka

• Fry all the vegetables in olive oil until it starts to soften.
• Add spices & cook until fragrant.
• Add tomato paste, chutney & baked beans. Continue cooking for a few minutes.

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