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


Hazelnut spice mix

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

Potato bread

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


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 coriander, cumin, 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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