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Export 9 ingredients for grocery delivery
Step 1
Preheat oven to 220°C. Combine potato, haloumi, flour and egg in a bowl. Season with pepper. Form into four rounds on a baking paper-lined baking tray. Place tray on the top shelf of oven and bake, turning halfway, for 30 minutes or until golden.
Step 2
Meanwhile, place mushrooms on a baking tray, drizzle with oil and season. Bake on the bottom shelf (underneath the hash browns) for the final 15 minutes of cooking or until cooked through.
Step 3
Place the aioli and kale in a small food processor and whiz until green and combined.
Step 4
Spread the breadroll bases with kale aioli, top each with haloumi hash brown, rocket leaves, mushroom, Sriracha and breadroll lids to serve.
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