Friday, 9 March 2012

Crispy Potato Covered Halloumi

I heard about the idea of using potatoes to coat things from a cookery blog that I read. Their recipe used them to cover cod. It looked very appealing to me so I set about creating a similar dish, but using halloumi cheese. To better compliment the flavours in halloumi I went for mint over dill and it worked very well.


  • 4 medium size potatoes, peeled
  • 100ml sunflower oil
  • 40g bunch of fresh mint
  • juice and zest from one lemon
  • 3 tbsp plain flour
  • 1 250g block of halloumi cheese


  1. Use the slicing blade of a cheese grater to slice the potatoes as thinly as you can.
  2. Heat the sunflower oil in a large frying pan over a medium heat.
  3. Carefully cook the potato slices in the frying pan giving them 4 minutes each. You're aiming to soften them up but not cook them entirely. Depending on the size of your frying pan you will need to do this in 4 or 5 batches as you don't want them stacked on top of each other in the frying pan.
  4. Remove the potatoes from the oil with a slotted spoon and leave to cool and drain on some kitchen towel.
  5. Put the mint, lemon juice and plain flour in a blender and blend into a smooth batter.
  6. Carefully cut the halloumi down the middle so that it forms two large steak sized pieces.
  7. On a chopping board lay out a layer of potato slices so that they are all overlapping and just a bit larger than the halloumi slices.
  8. Spread the mint and lemon batter over the potatoes and place a slice of halloumi on it.
  9. Spread another layer of mint on top of the halloumi slice and then cover with another layer of interlocking potato slices.
  10. Repeat the process to create a second stack of potato coated halloumi.
  11. Heat the oil in the frying pan up to a medium temperature again and fry the coated halloumi on each side until the potatoes are nicely crisped. This will take about 7 to 12 minutes per side, depending on how much you cooked the potatoes at the start.
  12. Serve with a green leaf salad dressed with a balsamic vinegar dressing.
Serves 2.

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