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Halloumi and Potato Rosti

Halloumi and Potato Rosti

with Green Bean Salad

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3.2 / 4 Ratingout of 197 ratings
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This is not your average potato rosti. We have jazzed up the classic pan-fried potato cake, with cheesy, salty and chewy halloumi! Simple but impressive, dinner tonight is a winner!

Allergens:Milk/LaitTree Nut/NoixSulphites/SulfiteMustard/Moutarde
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g

Halloumi Cheese

(ContainsMilk/Lait)

1 tbsp

Lemon-Pepper Seasoning

230 g

Russet Potato

170 g

Green Beans

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

56 g

Baby Arugula

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Whole Grain Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

5 tbsp

Oil*

½ tsp

Sugar*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3766 kJ
Calories900 kcal
Fat72 g
Saturated Fat24 g
Carbohydrate40 g
Sugar7 g
Dietary Fiber6 g
Protein30 g
Cholesterol110 mg
Sodium1530 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Tea Towel
Box Greater
Small Bowl
Large Non-Stick Pan
Measuring Spoons
Aluminum Foil
Whisk
Instructionsarrow up iconarrow up icon
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1 PREP
1 PREP
1

In Step 1, squeezing the grated potato mixture helps remove excess moisture, and allows the potato to bind with the halloumi. Also, less moisture means more crispiness!

Wash and dry all produce.* Cut stems off green beans, then cut into 1-inch pieces. On a clean tea towel, using a box grater, coarsely grate potatoes. Over your sink, wrapped in the tea towel, squeeze excess moisture from potatoes. To a large bowl, add potatoes. Using a box grater, coarsely grate halloumi. To the bowl with potatoes, add halloumi and lemon-pepper seasoning. Stir together and set aside.

2 TOAST ALMONDS
2 TOAST ALMONDS
2

Heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer almonds to a small bowl.

3 COOK ROSTI
3 COOK ROSTI
3

Using the same pan, increase heat to medium-high. Add 1 tbsp oil (dbl for 4 ppl), then loosely scatter half the potato-halloumi mixture in two even piles (four piles for 4 ppl). (TIP: Don't press down!) Cook, until rostis are golden-brown and slightly crispy, 2-3 min per side. Transfer to a plate and cover with foil to keep warm.

4 FINISH ROSTI
4 FINISH ROSTI
4

Repeat with another 1 tbsp oil (dbl for 4 ppl) and remaining potato-halloumi mixture. (NOTE: The second batch may cook faster, since your pan will be extra hot! Keep your eye on them so they don't burn.)

5 COOK BEANS
5 COOK BEANS
5

When rostis are done, reduce heat to medium. Add another 1 tbsp oil (dbl for 4 ppl), then beans. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 5-6 min. Meanwhile, in another large bowl, whisk together mustard, 1 tbsp vinegar (dbl for 4 ppl), 1/2 tsp sugar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl).

6 FINISH AND SERVE
6 FINISH AND SERVE
6

When beans are done, transfer them to the bowl with dressing. Toss to coat. Add arugula and toasted almonds. Toss to combine. Divide halloumi-potato rostis and green bean salad between plates. Serve with sour cream on the side, for dipping.