Bolivian Silpancho Mushroom Bowls

Ingredients

• 300 g portobello mushrooms, finely chopped
• 1/3 cup breadcrumbs
• 1 egg, beaten
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 300 g baby potatoes, halved
• 1 cup cooked rice
• 2 eggs
• 1 small tomato, diced
• 1/4 red onion, finely diced
• 1 tbsp red wine vinegar
• 1/2 cucumber, diced
• 2 tbsp chopped parsley
• Salt and black pepper

Steps

1. Heat the oven to 220°C / 425°F. Toss potatoes with half the oil, salt, and pepper, then roast for 22 minutes until golden.
2. Mix chopped mushrooms with breadcrumbs, beaten egg, cumin, paprika, salt, and pepper. Form two thin patties.
3. Heat remaining oil in a skillet and cook patties 4 minutes per side until browned and hot through.
4. Mix tomato, onion, vinegar, cucumber, parsley, salt, and pepper into a fresh salsa.
5. Fry the two eggs in the same skillet until whites are set and yolks remain soft, unless you prefer them cooked through.
6. Divide rice, potatoes, mushroom patties, salsa, and fried eggs between bowls.

Allergen note: Contains egg and wheat if using breadcrumbs.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.