makes

8

Prep Time

15mins

Cook Time

35mins

Ingredients

16

Difficulty

Easy

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

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

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.