Sweet potato rösti with haloumi and tomatoes

  • 45 mins cooking
  • Serves 4
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Sweet potato rösti with haloumi and tomatoes
  • 700 gram kumara, grated coarsely
  • 2 eggs
  • 1/3 cup (50g) plain (all-purpose) flour
  • 1 teaspoon dried oregano
  • 40 gram butter, melted
  • 1/3 cup (80ml) olive oil
  • 180 gram haloumi cheese
  • 2 tablespoon za'atar
  • 250 gram cherry tomatoes
  • 40 gram baby rocket leaves (arugula)


Sweet potato rösti with haloumi and tomatoes
  • 1
    Combine kumara, eggs, sifted flour, oregano and butter in a medium bowl. Season. Shape mixture evenly into 8 patties.
  • 2
    Heat 2 teaspoons of the oil in a large frying pan over medium heat; cook patties, in batches, for 2 minutes each side or until browned and cooked through. Transfer to plate; cover rösti to keep warm.
  • 3
    Meanwhile, cut haloumi into 8 slices; cook in a heated medium frying pan over medium heat, until browned both sides. Remove from pan; sprinkle with za'atar.
  • 4
    Heat remaining oil in same pan; cook tomatoes, stirring, until skins begin to split.
  • 5
    Serve rösti topped with haloumi, tomatoes and rocket.


Rösti can be eaten hot or cold. Swap sweet potato for potato, squeeze excess liquid from potato first.

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