About the Recipe
This savory Potato “Steak” Tartare is a simple plant-based spread made with potatoes, sun-dried tomatoes, sunflower seeds, garlic, mustard, and spices. It’s creamy, smoky, full of flavor, and delicious served on toasted whole-grain bread, air-fried potato slices, or crisp lettuce leaves.
Ingredients
5 dry-packed sun-dried tomatoes, roughly chopped
2 cups potatoes, cooked, cooled, peeled
3 tablespoons tomato paste
5 cloves garlic
1/2 cup sunflower seeds
2 tablespoons Dijon mustard
1 tablespoon soy sauce or tamari
4 teaspoons sweet paprika
1 teaspoon smoked paprika
1 teaspoon cumin powder
1/2 teaspoon chilli powder, or more to taste
salt, to taste (optional)
Preparation
Put chopped tomatoes in a 2-cup Pyrex measuring cup, add enough water to cover them completely and soak them for about an hour.
Drain the tomatoes, reserving about ¾ cup of the soaking liquid.
Place the soaked tomatoes, potatoes, tomato paste, garlic, sunflower seeds, Dijon mustard, soy sauce, sweet paprika, smoked paprika, ground cumin, and chili powder in a food processor.
Process until well combined, gradually adding just enough of the reserved soaking liquid to reach your desired consistency.
Taste and adjust the seasonings as needed.
Tip: Serve Potato “Steak” Tartare on toasted whole-grain bread (gluten-free if needed). For extra flavor, rub the warm toast with a cut clove of garlic before adding the tartare.
You can also serve it on toasted or air-fried potato slices, or spoon it into crisp lettuce leaves for a lighter option.
No animals were harmed during the creation of this recipe!
