Sweet Potato Pancakes With Halloumi & Chilli Jam

Here at SL we love a savoury pancake. These delicious gluten frees ones are made with sweet potato, and topped with halloumi and a drizzle of chilli jam. A tasty and healthy lunch dish, it's veggie-friendly, too.
Serves 4
Total Time
35 Minutes Plus cooking time
400g of sweet potatoes, scrubbed and diced
2 British Blacktail medium free range eggs, separated
ΒΌ tsp of ground cinnamon
2 tbsp of Tracklements fresh chilli jam
250g pack of essential halloumi
2-3 tbsp of mild olive oil
40g of watercress, large stalks removed
Step 1

Cook the sweet potatoes in a saucepan of lightly salted water until tender, about 10-12 minutes. Drain thoroughly, return to the pan and mash until smooth. Turn into a bowl and leave to cool slightly.

Step 2

Beat the egg yolks and cinnamon into the mash. Whisk the egg whites in a thoroughly clean bowl until peaking. Stir a third into the mash to lighten it. Add the remainder and fold in using a large metal spoon.

Step 3

Combine the chilli jam in a small bowl with 2 tbsp of water and pat the halloumi dry on kitchen paper then cut into 8 slices.

Step 4

Heat 1 tbsp of the oil in a frying pan. Add 4 large spoonfuls of the sweet potato mixture (about half) and flatten down slightly. Fry for about 2 minutes until firm enough on the undersides to be able to turn them with a fish slice. Cook for a further 1-2 minutes until just firm. Transfer to a plate and keep warm. Cook the remainder to make a total of 8 pancakes, adding a dash more oil to the pan if necessary.

Step 5

Once the pancakes are cooked, add a little more oil to the pan and cook the halloumi for 1-2 minutes on each side until crisp and golden.

Step 6

Place the pancakes on warmed serving plates and pile the halloumi on top. Place a handful of watercress over each and serve drizzled with the chilli jam.

Recipe and image courtesy of Waitrose & Partners

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