Potato bread with spiced hazelnut
25 minutes
Preparation time
1 hour
Cooking time


500g medium waxy potatoes skin
on, well-scrubbed
¼ cup melted butter, plus a little
for brushing
1 egg
1 cup rice flour
¼ cup potato flour/starch
1 tsp baking powder
Salt to taste

Hazelnut spice mix

75g hazelnuts
1 tbsp white sesame seeds
1 tbsp whole coriander seeds
½ tbsp whole cumin seeds
½ tbsp whole fennel seeds
1 small pinch dried chilli
½ tbsp sumac
½ tbsp dried oregano
½ tbsp dried thyme


Hazelnut spice mix

  1. Roast hazelnuts in the oven on Conventional at 160°C for 8 minutes and pulse
    in a food processor until crumbly, or chop by hand.
  2. Toast the cumin, coriander, fennel and chili in a frying pan on medium heat
    until fragrant.
  3. Grind the spices into a coarse powder with a coffee grinder or mortar and pestle.
  4. Mix all of the ingredients together.

Potato bread

  1. Cut the potatoes around ½ cm thick, leaving the skin on, and spread into a perforated
    steam container. Steam at 100°C for 25-30 minutes.
  2.  Add the flours, salt and baking powder together in a bowl and mix well.
  3. Roughly mash the potatoes and stir through the melted butter and egg.
  4. Fold the flours into the mashed potato mix until a firm smooth dough is formed and rest for 10 minutes.
  5. Divide into 30g balls and shape into flat round patties about 1cm thick.
  6. Place onto a perforated oven tray and brush with a little melted butter then sprinkle the hazelnut spice mix on top.
  7. Place into the oven on Intensive Bake at 170°C with the Crisp function on for 15-20 minutes. Brush with more butter when it comes out of the oven, season with salt and serve warm.



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