This one didn’t photograph particularly well, but trust me, it tastes fantastic. Could work as a dinner party starter or as a main course.
Mashed potato patties
1 tbsp unsweetened soy milk
Smoky aubergine cream
1 decent sized aubergine
2 tbsp tahini
2 tbsp unsweetened soy yoghurt
85g chopped walnuts
60g pickled walnuts, chopped
1 tbsp walnut pickling brine
2 tbsp cider vinegar
1 garlic clove, crushed
1/4 tsp chilli flakes
Handful chopped coriander
2 tsp tahini
Boil and mash the potatoes. I left the skins on, which I think makes it taste better, but does leave it looking a bit ragged. Call it “rustic” instead.
While the potatoes boil, line your stove top with silver foil, because you’re about to make an almighty mess. Wash the aubergine and prick it well all over with a fork. Turn the gas flame onto medium and place the aubergine on the top.
Turn the aubergine every few minutes. It will start to collapse inside and give off the most lovely smokey smell. You are aiming for the whole thing to be collapsed and oozing slightly.
While that’s charring, mix the walnut salsa ingredients. I should say I nicked this recipe straight off a Yotam Ottolenghi one, but his uses oil and cheese, which I’ve replaced with a tiny bit of tahini to bind it together. If you want a richer version, his is here.
Once the aubergine is charred, split it down the middle and scoop the now soft insides into a mixing bowl. Combine it with the tahini and yoghurt.
Mash the potatoes and form them into circular patties. Top with the smoky aubergine cream and a good spoonful of the walnut mixture. I served it with a tomato salad.