These halloumi and potato cakes are made from a mixture of shredded potato and onion with grated halloumi. They taste great served topped with a runny fried egg and a drizzle of chilli oil!
This is the perfect breakfast/lunch/dinner/snack!
I can’t believe I’ve never thought of this idea before! As you probably know if you’ve ever come to this site before, I’m obsessed with halloumi…I mean, who isn’t?
And now I’m excited to share these delicious halloumi and potato cakes with a kick of onion in there. They’re easy to make and can be topped with pretty much anything you fancy.
Why we love these halloumi and potato cakes…
They’re easy to make and once you’ve grated your potato, onion and halloumi you’re just minutes away from a super crispy and browned potato cake.
They can be served any time of day. I love them topped with a runny fried egg, some greens, yoghurt and chilli oil which works as a breakfast perfectly but can also do for an easy dinner.
They also make great leftovers and any extras can be stored in the fridge and then quickly reheated in a hot pan when you’re ready to serve them.
You can serve them with any toppings you like. They’d be great served with a fresh and light salad, some grilled meat or just on their own with your favourite sauce for dipping.
Potato and Halloumi Cake Ingredients
Potatoes: These are peeled and grated.
Halloumi: This is also grated and stirred into the potato for that salty flavour.
Onion: Finally I like to add an onion just for another layer of flavour.
Olive Oil: For frying.
Greek Yoghurt: This is the perfect thing to counter act the slight saltiness from the cheese.
Eggs: I like these fried until just set.
Chilli Oil: A drizzle of chilli oil is the perfect way to finish these potato cakes.
Scroll to the bottom of this post to get the full recipe and measurements!
How to make halloumi and potato rosti
Make the potato cake mix: Grate the potato, onion and halloumi and mix together in a bowl. Add the flour, salt, pepper and olive oil and mix well.
Fry the cake: Heat a little olive oil in a small frying pan and add a quarter of the mixture. Use the back of a spoon and flatten the mixture to the edges of the pan. Cook for five minutes then flip and cook for another 5 minutes on the other side. Repeat 3 more times with the rest of the mixture.
Make the topping: Put the potato cakes on plates and fry the eggs to your liking. Place on top of the potato cakes and add the yoghurt, watercress, eggs and chilli oil.
Equipment you need to make this recipe…
Want more? Try these other halloumi recipes!
- Smoky Aubergine & Halloumi Bowls
- Roast Vegetable Salad with Halloumi
- Halloumi, Kale & White Bean Bake
- Spicy Halloumi Cake with Potato
- Healthy Halloumi Bake with Aubergine
- Halloumi Salad with Kale and Tahini Dressing
- Grilled Halloumi and Peaches
Halloumi & Potato Cake with Fried Eggs
- 500 g Potatoes peeled and grated
- 1 Onion grated
- 225 g Halloumi grated
- 1 tbsp Plain Flour
- Salt and Pepper
- 3 tbsp Olive Oil
- 100 g Greek Yoghurt
- 2-4 Eggs
- Chilli Oil to serve
- Watercress to serve
- Put the potato, onion and halloumi in a bowl and add the flour, a pinch of salt and pepper and a tablespoon of oil and mix well.
- Heat 1/2 tbsp oil in a small 20cm frying pan over a medium heat. Add a quarter the potato mixture and press to spread out to the edges of the pan. Cook for 3 minutes, flip out onto a plate and return to the frying pan to cook the other side for another 3 minutes. Repeat 3 times with the rest of the mixture.
- Place the potato cakes on plates and fry the eggs according to your liking. Top each with a swirl of yoghurt, add a handful of watercress and a drizzle of chilli oil. Top with the fried eggs and serve.
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