Comforting Main

Crispy carrot, sweet potato and haloumi baked rosti

Name: carrot sweet potato haloumi baked rosti
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
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; 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

5 ratings

15m

35m

Crispy carrot, sweet potato and haloumi baked rosti

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by Phoebe Wood

Apr 25, 2018

Packed full of vegetables and also wonderfully warming? Win win.

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.