Haloumi & Swedish Potato Pancakes
with Horseradish Sour Cream & Cucumber Salad
- Milk
- Eggs
- Gluten
- Wheat
- May contain traces of allergens
Bring a taste of Scandinavian comfort home with this brilliant, cafe-style dinner. Crispy, golden-brown Swedish potato pancakes—known traditionally as raggmunk—are the perfect base for ribbons of luxurious haloumi. Paired with a zesty horseradish cream and a tangy pickled cucumber salad to cut through the richness, it's a beautifully balanced plate that's simple yet sophisticated.
Ingredients
2
Potato
½
Brown Onion
1 packet
Dill
1
Lemon
1
Cucumber
1 packet
Horseradish Sauce
(Contains: Milk, Eggs)
½
Light Sour Cream
(Contains: Milk)
1 packet
Haloumi
(Contains: Milk)
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
¾ cup
milk
(Contains: Milk)
¾ cup
flour
(Contains: Gluten May be present: Wheat)
1 piece
egg
(Contains: Eggs)
¼ tsp
salt
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
- Grate potato and brown onion (see ingredients) and squeeze out any excess moisture using a paper towel.
- Roughly chop dill. Slice lemon into wedges.
- Thinly slice cucumber into rounds.
- Cut haloumi into 1cm-thick slices.
- In a small bowl, combine hourseradish sauce and light sour cream. Season and set aside.
TIP: Removing excess liquid from the veggies will help the pancakes crisp up in the pan!
- In a medium bowl, combine the milk, flour, egg, and salt until smooth.
- Add potato, onion, half the dill and a pinch of pepper, stirring to combine.
TIP: Lift out some of the mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.
- Return frying pan to medium-high heat with the butter and a generous drizzle of olive oil.
- When oil is hot, add heaped tablespoons of pancake mixture in batches and flatten with a spatula. Cook until golden, 3-4 minutes each side (don't flip too early!).
- Transfer to a paper towel-lined plate. You should get 3-4 pancakes per person.
TIP: Add extra olive oil between batches as needed.
- In a large bowl, combine mixed salad leaves, cucumber, a drizzle of olive oil and a good squeeze of lemon juice. Season to taste.
- Divide potato pancakes between plates. Top with haloumi and a dollop of horseradish cream. Sprinkle with remaining dill.
- Serve with cucumber salad and any remaining lemon wedges. Enjoy!
