Grate 1 large potato (around 180g) into a bowl and set aside. Grate 130g halloumi and set aside.

Squeeze the grated potato to remove as much excess water as possible. Place it in a bowl with the grated halloumi, 1 egg, and 1 tbsp cornstarch.

Heat a pan with a shallow amount of vegetable oil over medium-high heat. Add 3 tbsp dollops of rosti to the pan and pat down into a thick round. Repeat till you have filled the pan (but leaving space between the rostis – could in batches as required) and cook on both sides till the rostis are golden, very crispy, and cooked through (about 4-5 minutes on each side). Place in a pan in an oven on a low heat if not serving straight away to keep warm and crisp.

Makes 5 rostis.