HALLOUMI, COURGETTE HERB CAKES RECIPE

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HALLOUMI, COURGETTE AND HERB CAKES
We know halloumi as ‘squeaky cheese’ in our house because of the noise it makes when you bite into it. The great thing about it is that it holds together well when you cook it, making it ideal for these vegetarian patties.
HALLOUMI, COURGETTE HERB CAKES RECIPE
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Servings
Ingredients
FOR THE CHILLI DRESSING
Servings
Ingredients
FOR THE CHILLI DRESSING
HALLOUMI, COURGETTE HERB CAKES RECIPE
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. To make the halloumi cakes put the carrots and courgette in a sieve or colander and sprinkle with a decent pinch of salt to draw out the moisture. Place over a bowl to drain for 5 minutes, then tip into a clean tea towel and squeeze out all the excess water.
  2. Put the halloumi, carrot mixture, spring onions, coriander and mint into a bowl, season and mix together. Add the beaten eggs and mix well, then stir in 2 tablespoons of the breadcrumbs. The mixture should be sticky enough to form into patties, if it’s not sticky enough add some more breadcrumbs. Shape the mixture into 8 larger patties about 1cm thick, or 16 smaller ones. To help shape the patties place a large spoonful of the mix onto a spoon and press against your hand and squeeze out any excess liquid. Leave in the fridge uncovered for at least 20–25 minutes to firm up.
  3. Meanwhile, put all the dressing ingredients into a bowl and stir well until the sugar has dissolved. Taste and adjust the seasoning as necessary.
  4. Once you’re ready to cook, heat a large heavy-based frying pan over a medium heat. Add a dash of oil and fry the halloumi cakes (in batches if necessary) until dark golden and crisp on either side and hot all the way through.
  5. Serve the cakes hot with spoonfuls of the chilli dressing over the top.
HOW TO CHOP HERBS
  1. Soft herbs, such as basil, parsley, coriander and mint, can bruise very easily, so try to ensure you cut them only once. The easiest way to do this is to roll them gently into a ball or cigar shape, and slice along their length. Don’t be tempted to go back over them – unlike rosemary, say, they never have to be cut that fine.