Ingredients
- 180g Riverina Dairy Cyprus Style Haloumi
- 500g Potatoes
- 1/4 cup Cornflour
- Olive Oil Spray
- Sweet Chilli Sauce (to serve)
Haloumi & Potato Gems
- Wash and pierce potatoes (skins on) with a fork multiple times. Microwave full potatoes for 6-8 minutes or until half cooked. Let cool.
- Grate cooled potatoes, letting the skins fall away into a medium size bowl. Allow some potato skins into the grated potato (they are healthy!) and dispose the large chunks of potato skins.
- Grate haloumi with course side of grater onto the grated potatoes.
- Add cornflour and mix until just combined.
- Roll mixture into 4cm balls and place on a chopping board. Spray lightly with olive oil.
- Add balls to an air fryer on 200°C for 10-12 minutes until crisp and golden. Shake the tray to separate balls every 5 minutes. Alternatively, bake in a hot oven for 15 minutes, turning halfway through.
- Serve hot with Sweet Chilli Sauce. Enjoy!
