Anything made with chewy, salty haloumi cheese, has me hooked before the first mouthful. So it was with these little potato cakes.
The recipe comes from The Art of Nourishing, by Therese Steele, which is one of my favourite cookbooks. Therese is a local woman who sought better health for her family through food and other changes to reduce or eliminate chemicals we can all be surrounded by in our modern lives and homes. There are so many delicious, healthy and gluten-free recipes in this cookbook as well as many tips for reducing chemicals in our daily lives.
This is a very simple recipe really. I have omitted the salt from the recipe because I find haloumi to be salty enough on its own. I also used olive oil instead of the grapeseed oil from the recipe. (I don't have grapeseed oil.) Here's how I made them:
Little Potato & Haloumi Cakes
4 large waxy potatoes (A variety like Desiree is a good choice.)
100g haloumi cheese
2 large eggs
paprika & pepper
1. Coarsely grate the peeled potatoes on top of a clean tea towel. Bunch up the tea towel around the grated potato and use it to squeeze out as much moisture from the grated potato as possible. Place grated potato in a mixing bowl.
2. Coarsely grate the haloumi cheese and add it to the grated potato.
3. Beat the eggs and add to the potato and haloumi mixture. *Add chopped parsely if using.*
4. Season mixture with a generous grind of pepper and a sprinkling of paprika.
5. Cover the base of your frying pan with olive oil and bring up to a medium heat.
6. Place little spoonfuls of potato and haloumi mixture into frying pan and even out thickness with the back of a spoon.
7. Fry until golden brown on both sides. Remove from frying pan and sit on a piece of kitchen towel to soak up excess oil.
8. Serve with a scrumptious chutney or chunky sauce and a generous side salad.
Yum! These little potato and haloumi cakes are so moreish that I don't recommend you make them all the time. While infinitely healthier than, say a hash brown cooked in palm oil at your local takeaway, eating batch after batch of them might still be overload. Once in a while though ...
p.s. This is a rosti recipe I am very keen to try. Jamie Oliver's Giant Veg Rosti sounds amazing and full of goodness.