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Potato Rosti with Haloumi and Rocket


With  Delaney Mes

Potato Rosti with Haloumi and Rocket

Time: 20 mins
Serves: 3-4
Cost per serve: $4

Ingredients
Potato Rosti
2 medium agria potatoes
1 small white onion
Salt and pepper
1 egg
1/4 cup flour
Oil and butter for frying

Haloumi
1 packet Haloumi (zany zeus is great)
2 lemons
A little flour for dusting

To serve
Rocket leaves
Lemon wedges

Method
Rosti
Coarsely grate your potatoes and drain well in a sieve. Grate onion and place in a bowl with the potatoes (you can do this in a food processor if you have one).

Add the egg, flour, and plenty of salt and pepper. Stir to combine.

In a frying pan on medium-high heat, add cooking oil and a knob of butter. Add a large spoonful of mixture into the pan carefully, and flatten until it's about 1cm thick. Fry on each side until golden and crispy - you may have to turn the heat down to ensure it cooks through and doesn't burn. This will take about 3-4 minutes.

Repeat with the remaining mixture.

Haloumi
Slice haloumi into 1/2 cm slices and lightly dust in flour. Heat some oil in the frying pan on high heat, and fry each slice on both sides until it's crisp and golden on the outside, and gooey in the middle.

To assemble
Place a rosti on each plate and cover with rocket leaves. Squeeze over fresh lemon juice, and place haloumi on top. Serve with more lemon on the side. Add poached eggs for a filling brunch!

(Broadcast 18 August 2012)


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