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–+ servings

Halloumi Zucchini Cakes

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
CARBS: 11g
FIBRE: 5g

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.