• 9bff6ac171ef3b7929540086f968961f

Crispy Carrot, Sweet Potato And Haloumi Baked Rosti

Nice

Prep
Cook
Serves 8people
Ingredients
Olive oil, to brush
200
gr sweet potato, coarsely grated
300
gr desiree potatoes, coarsely grated
300
gr carrots, coarsely grated
250
gr haloumi, coarsely grated
1/2
onion, coarsely grated
2
tbsp thyme leaves
2
eggs
1/3
cup (50 gr) plain flour
1/2
cup (120 gr) sour cream, to serve
GREEN OLIVE, CELERY AND FENNEL SALAD
2
celery stalks, thinly sliced
1
fennel, fronds reserved, thinly sliced
1/2
cup (60 gr) Sicilian olives, chopped
Juice of 1 lemon
1
preserved lemon quarter, chopped
1
tsp toasted coriander seeds, ground
Directions
1.
preheat oven to 220°C. Brush skillets with oil.
2.
Place sweet potato, potato, carrot, halloumi, 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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