haloumi rosti with chorizo

  • 500g potatoes, peeled and grated
  • 1 onion, grated
  • 2 cups (260g) grated haloumi
  • 1 tablespoon plain (all-purpose) flour
  • cracked black pepper
  • 2 tablespoons extra virgin olive oil
  • 200g air-dried chorizo, sliced
  • ½ cup (120g) sour cream
  • chilli flakes, to serve
  • 2 cups watercress, to serve
  1. Place the potato, onion and haloumi in a colander placed over a bowl and press out any excess moisture. Place the potato mixture in a large bowl. Add the flour, pepper and half of the oil, and mix well to combine. 
  2. Heat the remaining oil in 2 x 18cm non-stick frying pans over medium heat. Divide the potato mixture between the pans, press into an even layer and cook for 6 minutes or until golden brown. Carefully turn out, return to the pan and cook for a further 6 minutes or until golden brown. Set aside on plates and keep warm. 
  3. Add the chorizo to the pan and cook for 2 minutes or until crispy. Top the rosti with the sour cream, chorizo, chilli flakes, pepper and watercress to serve. Serves 2.
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