Save to your scrapbook
Sweet potato & halloumi rösti
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
350g sweet potato, peeled and coarsely grated
1 bunch salad onions, finely chopped
75g self-raising flour
1 tsp sweet smoked paprika
½ tsp garlic granules
½ x 250g pack halloumi, coarsely grated
5 British Blacktail Large Free Range Eggs
1 tbsp coconut oil
1 extra-large avocado, peeled, stoned and sliced
Sweet chilli sauce, to serve (optional)
1. Squeeze the grated sweet potato, in batches, between your hands to remove as much liquid as possible. Place in a large mixing bowl.
2. Add the salad onions, flour, paprika, garlic granules and halloumi, and combine. Stir in 1 lightly beaten egg and mix everything together well.
3. Heat the oil in a large heavy-based, nonstick frying pan. Take a large tablespoon of the mixture and roughly shape into a ball. Place in the pan and press down with the back of a spoon or fish slice to form a patty. Cook for 2 minutes until golden, then flip over and cook for a further 2 minutes.
4. Keep warm in a low oven while you repeat with the remaining mixture to make 8 patties in total. Meanwhile, poach 4 eggs for 3-4 minutes, until the whites are set and the yolks are done to your liking. Serve the warm rösti with sliced avocado and poached eggs, seasoned with salt and black pepper, and drizzled with sweet chilli sauce, if liked.
Typical values per serving:
This recipe was first published in Tue Jan 07 09:37:00 GMT 2020.