Carrot, Sweet Potato, Haloumi Rosti
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Recipe & Photo Credit: Phoebe Wood for Delicious

Ingredients
Olive oil, to brush
200g sweet potato, coarsely grated
300g desiree potatoes, coarsely grated
300g carrots, coarsely grated
250g haloumi, coarsely grated
1/2 onion, coarsely grated
2 tbs thyme leaves
2 eggs
1/3 cup (50g) plain flour
1/2 cup (120g) sour cream, to serve
GREEN OLIVE, CELERY AND FENNEL SALAD
2 celery stalks, thinly sliced
1 fennel, fronds reserved, thinly sliced
1/2 cup (60g) Sicilian olives, chopped
Juice of 1 lemon
1 preserved lemon quarter, chopped
1 tsp toasted coriander seeds, ground

METHOD
1. Preheat oven to 220°C. Brush skillets with oil.
2. Place sweet potato, potato, carrot, haloumi, onion, thyme, eggs and flour in a bowl. Season well.
3. Divide sweet potato mixture among skillets and press firmly together to create a thin pancake. Bake for 35 minutes or until crisp and golden.
4. Meanwhile, toss salad ingredients together, including fennel fronds, and season. Combine sour cream and 2 tbs water in a bowl. Scatter salad over hot rosti and drizzle with sour cream to serve.

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