Halloumi and Double Potato Cakes

This recipe is one I adapted from Vegetarian Dishes from the Middle East by Arto der Haroutunian. The little potato cakes are delicious served warm in pizza bread with salad,
and went down well with all the family.

• 1 large potato
• 1 large sweet potato
• 1 egg yolk
• 50g/2oz fresh breadcrumbs
• 100g/4oz grated halloumi
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh dill or ½ tsp crushed fennel/dill seeds

Peel and cube the potatoes and boil in a pan of water until soft.
Drain well and mash - allow to cool.
Beat in the halloumi, egg and herbs.
Add the breadcrumbs and mix well - the mixture needs to be firm enough to shape into balls, so add more breadcrumbs if needed.
Shape into 12 balls using your hands, and flatten slightly into patties.
Heat some olive oil in a frying pan.
Fry patties in batches for a few minutes on each side until golden brown.
Drain on kitchen roll and keep warm in the oven while you cook the remaining potato cakes.

Suitable for freezing.



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