Spicy Carrot Råraka

🔥 Spicy Carrot Råraka 🔥

Potatoes are great, but the sweetness from carrots and the saltiness from halloumi make this version of råraka something truly special.

SERVES 4:

• 2 large carrots, coarsely grated
• 1 block halloumi, coarsely grated
• 1 egg
• ½ dl panko breadcrumbs
• 1–2 tbsp sriracha (depending on desired heat)
• Neutral oil for frying

Topping:

• 100 g cream cheese
• ½ dl crème fraîche
• 2 tbsp sweet chili sauce
• 1 bunch chives, finely chopped (save some for garnish)

For garnish:

• 250 g peeled prawns
• Chives
• A few drops of sriracha

HOW TO:
Combine grated carrots and halloumi in a bowl with panko. Add egg and sriracha, then mix well.

In a separate bowl, mix cream cheese with crème fraîche, sweet chili, and most of the chives. Set aside. Peel the prawns.

Heat the inner part of the griddle and add a generous amount of oil. Drop a heaping tablespoon of the carrot mixture per råraka onto the griddle. Flatten slightly with a spatula and shape the edges neatly. Lower the heat and fry gently until golden and crispy on both sides. Don’t flip too early — they might fall apart. Move them toward the outer edge of the griddle as they finish cooking to drain off excess oil.

Let them cool slightly before topping with the cheese mixture and prawns. Garnish with the remaining chives and a few drops of sriracha if you like.

You’ll find this recipe in the cookbook En till kokbok för stekhäll, available in our webshop.