Name: Halloumi Zucchini Cakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 carrot (- peeled and grated); 1 zucchini (- grated); 2 spring onions (- sliced); 255 g halloumi cheese (- grated); 2 Tablespoon fresh coriander (- finely chopped); 2 Tablespoon fresh mint (- finely chopped); 2 eggs; 3 Tablespoon almond flour; olive oil (- for frying); salt and pepper; 1/2 long red chilli (- finely sliced on the diagonal); 1 Tablespoon fresh ginger (- grated); 2 teaspoon natvia sweetener; 2-3 Tablespoon white wine vinegar; 2-3 Tablespoon olive oil; pinch salt; fresh coriander (- a few chopped leaves)

Inspired by Chef Gordon Ramsay

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Halloumi Zucchini Cakes

Prep Time10

Cook Time10

Total Time20

Carbs: 11g

Fibre: 5g

Servings:

Ingredients

Cakes

2 carrot - peeled and grated
1 zucchini - grated
2 spring onions - sliced
255 g halloumi cheese - grated
2 Tablespoon fresh coriander - finely chopped
2 Tablespoon fresh mint - finely chopped
2 eggs
3 Tablespoon almond flour
olive oil - for frying
salt and pepper

Dressing

1/2 long red chilli - finely sliced on the diagonal
1 Tablespoon fresh ginger - grated
2 teaspoon natvia sweetener
2-3 Tablespoon white wine vinegar
2-3 Tablespoon olive oil
pinch salt
fresh coriander - a few chopped leaves

Instructions

Place the carrots and zucchini 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 10 minutes, then squeeze out all the excess liquid. Pour into a large bowl.
Add the halloumi, spring onions, coriander, and mint to the bowl, season with salt and pepper and mix together until well combined.
Add the beaten eggs and mix well, then stir in 3 tablespoons of the almond flour. The mixture should be sticky enough to form into patties. If it’s not sticky enough add a bit more almond flour.
Shape the mixture into 8 larger patties. To help shape the patties place the mixture into a 1/3 cup measurer and press against your hand and squeeze out any excess liquid before shaping the patties. Set the patties aside on a plate as you make them, then leave them in the fridge uncovered for at least 25 minutes to firm up.
Meanwhile, put all the dressing ingredients into a bowl and stir well until the sweetener has dissolved. Taste and adjust the seasoning as necessary.
Once you’re ready to cook, heat a large frying pan over a medium heat. Add a generous amount of olive oil and fry the halloumi cakes for about 4 minutes per side, until golden brown and hot all the way through. They can have a tendency to spread or slightly break around the edges, but you can gently mold them back together. When you flip, do so very carefully.
Serve the cakes hot with spoonfuls of the chilli dressing over the top.

Nutrition

KJ: 1757

CAL: 420

Carbs: 11g

Fibre: 5g

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