Halloumi, Courgette and herb Cakes

The great thing about halloumi is that it holds together well when you cook it, making it ideal for these vegetarian patties.

French Vegetarian

Ingredients:
carrots
2
courgette
1
halloumi cheese
500g
spring onions
2-4
chopped coriander leaves
2 tbsp
chopped mint leaves
2 tbsp
free-range eggs
2
breadcrumbs
3 tbsp
Olive oil
for frying
sea salt
some
fresh grind pepper
some

Directions:

1
Serve the cakes hot with spoonfuls of the chilli dressing over the top.
2
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.
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
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.
5
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.