Description
This Simple Courgette and Halloumi Rosti recipe combines grated courgettes, potatoes, and salty halloumi cheese into crispy, golden patties fried to perfection. Infused with fresh herbs and lightly seasoned, these rostis are a delicious vegetarian snack or side dish, perfect for breakfast, brunch, or light dinners.
Ingredients
Scale
Main Ingredients
- 2 medium Courgettes (Grated and drained to remove excess moisture)
- 200 grams Halloumi Cheese (Cut into small cubes)
- 1 medium Potato (Peeled and grated)
- 1 small Onion (Finely chopped)
- 1 large Egg (Beaten lightly)
- 1 handful Fresh Herbs (Chopped parsley or dill)
- Salt (To taste)
- Black Pepper (Freshly ground, to taste)
- 3-4 tablespoons Olive Oil (For frying)
Instructions
- Grate the vegetables: Grate the courgettes and potato thoroughly. Use a clean kitchen towel to squeeze out excess moisture from the courgettes to prevent soggy rostis.
- Combine base ingredients: In a large bowl, mix the grated courgettes and potato along with the finely chopped onion to evenly distribute the vegetables.
- Add halloumi cheese: Fold in the diced halloumi cubes into the vegetable mixture ensuring they are spread throughout the mixture.
- Mix the egg and seasoning: In a separate bowl, beat the egg. Season it with salt and freshly ground black pepper to taste.
- Combine egg with mixture: Pour the beaten egg into the courgette, potato, onion, and halloumi mix. Stir well to ensure the ingredients bind together.
- Add fresh herbs: Incorporate the chopped parsley or dill into the mixture for fresh flavor and blend thoroughly.
- Preheat skillet: Heat a non-stick skillet over medium heat and add the olive oil, ensuring it evenly coats the pan.
- Form and cook patties: Use a tablespoon or ice cream scoop to portion out the mixture into the hot pan. Gently flatten each mound into a patty shape.
- Fry until golden: Cook each rosti for 4-5 minutes on one side until golden brown, then carefully flip and cook for another 4-5 minutes until crisp and cooked through.
- Drain excess oil: Once cooked, transfer the rostis to a plate lined with paper towels to absorb any excess oil.
- Serve and enjoy: Allow the rostis to cool for a minute before serving warm as a delicious snack or side dish.
Notes
- Make sure to squeeze out as much moisture as possible from the courgettes to achieve crispy rostis.
- Use a non-stick skillet and moderate heat to prevent burning while cooking the patties through.
- You can substitute fresh herbs with dried herbs if fresh are unavailable, but reduce the quantity accordingly.
- For a gluten-free option, this recipe is naturally free from gluten.
- Leftover rostis can be refrigerated and gently reheated in a skillet or oven.
