These sweet potato and halloumi rostis are a perfect way to spice up your breakfast or pre make them for lunch on the go. This recipe is super quick to make and you can pack as much or as little into them as you like. A handy dish to hide veggies in from the kids.



  • 500g sweet potato, coarsely grated
  • 2 spring onions, thinly sliced
  • 200g halloumi, coarsely grated
  • 1 egg
  • 80g plain flour
  • 1/2 tsp ground cumin
  • 1 cup (250ml) extra virgin olive oil
  • 1 cup (280g) thick Greek-style yoghurt
  • 2 tbs finely chopped flat-leaf parsley
  • Juice of 1 lemon
  • 1 garlic clove, crushed
  • 1 bunch mixed heirloom radishes
  • 2 tbs apple cider vinegar
  • Dukkah to serve
  • (Serves 8)



1. Combine sweet potato, spring onion, halloumi, egg and flour in a bowl. Add cumin, then season and stir to combine.
2. In 4 batches, heat 1/4 cup (60ml) oil in a large frypan over medium-high heat.
3. Add tablespoons of mixture to pan (the melted halloumi will help to bind fritters as they cook) and cook for 3 minutes each side or until golden and crisp. Drain on paper towel and keep warm.
4. Combine yoghurt, lemon and garlic in a bowl. Toss sliced radish with vinegar and a pinch of salt.
5. Arrange warm fritters on a platter and scatter with the dukkah and radish. Serve with the lemon yoghurt.