Name: Sweet potato rösti with haloumi and tomatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 700 gram kumara, grated coarsely; 2 eggs; 1/3 cup (50g) plain (all-purpose) flour; 1 teaspoon dried oregano; 40 gram butter, melted; 1/3 cup (80ml) olive oil; 180 gram haloumi cheese; 2 tablespoon za'atar; 250 gram cherry tomatoes; 40 gram baby rocket leaves (arugula)

Ingredients

700 gram kumara, grated coarsely

2 eggs

1/3 cup (50g) plain (all-purpose) flour

1 teaspoon dried oregano

40 gram butter, melted

1/3 cup (80ml) olive oil

180 gram haloumi cheese

2 tablespoon za'atar

250 gram cherry tomatoes

40 gram baby rocket leaves (arugula)

Method

1.Combine kumara, eggs, sifted flour, oregano and butter in a medium bowl. Season. Shape mixture evenly into 8 patties.

2.Heat 2 teaspoons of the oil in a large frying pan over medium heat; cook patties, in batches, for 2 minutes each side or until browned and cooked through. Transfer to plate; cover rösti to keep warm.

3.Meanwhile, cut haloumi into 8 slices; cook in a heated medium frying pan over medium heat, until browned both sides. Remove from pan; sprinkle with za’atar.

4.Heat remaining oil in same pan; cook tomatoes, stirring, until skins begin to split.

5.Serve rösti topped with haloumi, tomatoes and rocket.

Rösti can be eaten hot or cold. Swap sweet potato for potato, squeeze excess liquid from potato first.
Note

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Ingredients

Method

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