These interesting halloumi and vegetable cakes are scrumptious along with a nice vegetarian option to create an easy lunch or supper.
The recipe is dependant on Gordon Ramsay’s recipe from his application:
I made use of 250g of halloumi as opposed to the 500g within the recipe for any more &"vegetable&" cake.
2 medium carrots, peeled and grated
1 zucchini (courgette), grated
250g halloumi cheese, grated
2 spring onions, finely chopped
1 tablespoons of chopped coriander
1 tablespoons of chopped mint
2 free-range eggs gently beaten
2–4 tablespoons of breadcrumbs
Essential olive oil, for frying
Ocean salt and freshly ground pepper
Place the grated carrots and zucchini (courgettes) inside a colander and sprinkle having a large pinch of salt to attract the moisture.
Place on the bowl to empty for five minutes, then tip right into a clean tea towel and squeeze out all of the excess water.
Place the haloumi, carrot mixture, spring onions, coriander and mint right into a bowl, season and blend together. Add some beaten eggs and blend well, then stir by 50 percent tablespoons of from the breadcrumbs. The mix ought to be firm enough to create into patties, if it’s not, then add more breadcrumbs. the moisture content in the vegetables could be variable.
Shape the mix into 6-8 large cakes or smaller sized individuals prefer. To assist shape the haloumi cakes convey a large spoonful from the mix onto a spoon and press upon your hands and squeeze out any excess liquid. Leave within the fridge uncovered not less than 30 minutes to set.
Heat a sizable heavy-based fry pan on the medium heat. Give a dash of oil and fry the haloumi cakes until dark golden and crisp on each side.