Potato Nests Filled With Vegan Egg Salad

METHOD

1. Peel 1 kg Original Rooster potatoes. Then coarsely grate them.

2. Place the grated potatoes on a tea towel, and fold the towel around the potato to form a ball. Squeeze firmly to remove as much moisture as possible.

3. Transfer the grated potatoes into a large bowl and season with salt and sunflower oil. This is a good time to add some black pepper if you like.

4. Baste a muffin tray (make sure it's Non-Stick) with oil. Scoop the grated potatoes into each muffin mould. Pack them down using the back of a spoon to create little nests.

5. Bake in a preheated oven at 200C (390F) for 45min or until nice and crispy. The grill function can be used to brown the edges nicely, but the normal baking function would also work.

6. While they are baking make the vegan egg salad by firstly, crumbling 200g of firm tofu with your hands and then add all the other vegan egg salad ingredients. Mix together until you get a nice, smooth egg salad.

7. Take the nests out of the oven and scoop the vegan egg salad in. Garnish with some parsley and place a cherry tomato (cut in half) on top.

8. Last step - Enjoy!

2 of these nests make the perfect starter!

What you will need