zoom Sweet potato pancakes with halloumi & chilli jam

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    Sweet potato pancakes with halloumi & chilli jam

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    Sweet potato pancakes with halloumi & chilli jam

    • Vegetarian
    • Gluten Free
    • Preparation time: 15 minutes + cooling
    • Cooking time: 20 minutes
    • Total time: 35 minutes + cooling

    Serves: 4


    400g sweet potatoes, scrubbed and diced
    2 British Blacktail Medium Free Range Eggs, separated
    ¼ tsp ground cinnamon
    2 tbsp Tracklements Fresh Chilli Jam
    250g pack essential Halloumi
    2-3 tbsp mild olive oil
    40g watercress, large stalks removed


    1. Cook the sweet potatoes in a saucepan of lightly salted water until tender, about 10-12 minutes. Drain thoroughly, return to the pan and mash until smooth. Turn into a bowl and leave to cool slightly.

    2. Beat the egg yolks and cinnamon into the mash. Whisk the egg whites in a thoroughly clean bowl until peaking. Stir a third into the mash to lighten it. Add the remainder and fold in using a large metal spoon. Combine the chilli jam in a small bowl with 2 tbsp water. Pat the halloumi dry on kitchen paper then cut into 8 slices.

    3. Heat 1 tbsp of the oil in a frying pan. Add 4 large spoonfuls of the sweet potato mixture (about half) and flatten down slightly. Fry for about 2 minutes until firm enough on the undersides to be able to turn them with a fish slice. Cook for a further 1-2 minutes until just firm. Transfer to a plate and keep warm. Cook the remainder to make a total of 8 pancakes, adding a dash more oil to the pan if necessary. 

    4. Once the pancakes are cooked, add a little more oil to the pan and cook the halloumi for 1-2 minutes on each side until crisp and golden.

    5. Place the pancakes on warmed serving plates and pile the halloumi on top. Place a handful of watercress over each and serve drizzled with the chilli jam.

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    Cook’s tip
    Cook and mash the sweet potato in advance, or even the night before, then the whole dish can be assembled in minutes.


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    4 stars