Wednesday, 31 October 2018

Little Potato & Haloumi Cakes

Anything made with chewy, salty haloumi cheese, has me hooked before the first mouthful. So it was with these little potato cakes. 

Delicious!

The recipe comes from The Art of Nourishing, by Therese Steelewhich 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
parsley *optional*
olive oil

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 ... 

Meg

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.










29 comments:

  1. Oh this sounds delicious! I’ll be buying some haloumi later this week.

    Xx

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    1. They are super-delicious, Emma. Very moreish! Meg🙂

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  2. I've never tried haloumi but you make it sound very tasty. I will look out for it next time I shop and give them a try

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    1. It's a firm cheese, Cherie. It can be gently pan fired and added to salads too. Meg:)

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  3. This sounds delicious, Meg.:)
    I've never tasted haloumi cheese. I do have several other types, so I'm going to modify this a bit and try.

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    1. Let me know how a different cheese goes in this recipe, Nil. Meg:)

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  4. Your cakes look great! Nice and golden. It is good to see which type of potatoes work best. Andrea

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    1. Waxy potatoes are definitely better for this recipe, Andrea. The potato cakes shouldn't end up mushy. Meg🙂

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    1. They are delicious, Kathy, and quite simple to make really. The trick is to get as much moisture out of the grated potato as you can. Meg:)

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  6. This sounds excellent. Thanks for the recipe. I make hash browns a few times a year, as a treat. I didn't know you could get them as takeaway.

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    1. These are lovely to enjoy occasionally, Stephenie. The haloumi really is lovely in them. I have seen hash browns on takeaway breakfast menus here. The other potato product on many fish and chip shop menus here, typically deep fried, is a potato scallop. These are much nicer! Meg:)

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  7. Just one word.....yum! Were you able to stop at just one Meg?

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    1. Ha! I had more than one, Nanette. They are quite addictive, even more so with chutney! Meg😀

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  8. Meg, we did learn how to make haloumi at our simple living group a while back. I never did give it a try but should do as it would come in handy for recipes like yours. Yummy!

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    1. Your simple living group just sounds wonderful to be part of, Chel. I must read up on how haloumi is made too. Meg🧀

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    2. I make halloumi often - it is a quick fun cheese to make. These sound awesome, as does the Jamie Oliver one - I like the fact that one is baked in the oven. Might try a combination of the two!

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  9. I shall be giving these a go for sure, I could eat one right now! Thankyou for sharing Meg.

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    1. I hope you enjoy them, Marlene. They are easy to make. They disappear fast though! Meg🙂

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  10. Wow, that's a must try recipe, sounds wonderful and easy.

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    1. Very easy, Marlene. Just a few ingredients too. Meg🙂

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  11. They look wonderful! I like hash browns, but I don't think I've ever had any potato cakes with cheese, before.

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    1. The haloumi cheese makes them even more delicious. Lovely as a light meal with salad too. Meg🙂

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  12. Another recipe to try, especially as my kids have been hounding me for haloumi lately. These look delicious. Thanks! xx Susan

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    1. I hope you and your kids really enjoy them, Susan. Meg🙂

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  13. Potatoes and Cheese two of my favourite things :)

    Thank you for the recipe Meg x

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    1. They go together well in this recipe. I would like to try grating in other veg, perhaps carrot, and seeing if that works too. Meg 🙂

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  14. I had never heard of houlumi cheese, but now I really want to find some. :-) Thanks for the recipe which does sound delectable!

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    1. I hope you get to try some haloumi cheese soon, Gretchen Joanna. It's a lovely firm Greek cheese that can be lightly fried. I love it in salads and with avocado too. Meg 🙂

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