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Sweet potato pancakes with halloumi & chilli jam
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400g sweet potatoes, scrubbed and diced
2 British Blacktail Medium Free Range Eggs, separated
¼ tsp ground cinnamon
2 tbsp Tracklements Fresh Chilli Jam
250g pack essential Halloumi
2-3 tbsp mild olive oil
40g watercress, large stalks removed
1. Cook the sweet potatoes in a saucepan of lightly salted water until tender, about 10-12 minutes. Drain thoroughly, return to the pan and mash until smooth. Turn into a bowl and leave to cool slightly.
2. Beat the egg yolks and cinnamon into the mash. Whisk the egg whites in a thoroughly clean bowl until peaking. Stir a third into the mash to lighten it. Add the remainder and fold in using a large metal spoon. Combine the chilli jam in a small bowl with 2 tbsp water. Pat the halloumi dry on kitchen paper then cut into 8 slices.
3. Heat 1 tbsp of the oil in a frying pan. Add 4 large spoonfuls of the sweet potato mixture (about half) and flatten down slightly. Fry for about 2 minutes until firm enough on the undersides to be able to turn them with a fish slice. Cook for a further 1-2 minutes until just firm. Transfer to a plate and keep warm. Cook the remainder to make a total of 8 pancakes, adding a dash more oil to the pan if necessary.
4. Once the pancakes are cooked, add a little more oil to the pan and cook the halloumi for 1-2 minutes on each side until crisp and golden.
5. Place the pancakes on warmed serving plates and pile the halloumi on top. Place a handful of watercress over each and serve drizzled with the chilli jam.
Cook and mash the sweet potato in advance, or even the night before, then the whole dish can be assembled in minutes.
Typical values per serving:
This recipe was first published in February 2019.