FB 2 Aug Haloumi Kumara Rostis IMG00081

Coleslaw, Haloumi and Kumara Rosti with Green Goddess Sauce


In a blender, combine the sauce ingredients and whizz until smooth. Season and set aside. Mix the rosti ingredients in a large bowl, setting aside the Coleslaw dressing. If the eggs aren’t enough moisture to combine the mixture, add a teaspoon or two of water, but you don’t want it to be too runny.

In a large frypan, over a medium heat, heat the oil and add spoonfuls of mixture, like you would with pikelets, until the rostis are the size you would prefer. Small rostis are great for platters or lunchboxes and larger rostis work well for dinner. Cook until they are golden and crispy on the outside and soft in the centre (cooking time will depend on the size so best to make an extra one for testing). When the rostis are cooked, serve on a plate with the green goddess sauce, coleslaw dressing and fresh herbs to garnish. Season to taste.