These interesting halloumi and vegetable cakes are delicious and a nice vegetarian option to make for a simple lunch or supper.
The recipe is based on Gordon Ramsay’s recipe from his app:
Gordon Ramsay Cook with Me: https://itunes.apple.com/au/app/gordon-ramsay-cook-with-me/id394892688?mt=8
I used 250g of halloumi rather than the 500g in the recipe for a more “vegetable” cake.
Ingredients
2 medium carrots, peeled and grated
1 zucchini (courgette), grated
250g halloumi cheese, grated
2 spring onions, finely chopped
1 tbsp chopped coriander
1 tbsp chopped mint
2 free-range eggs lightly beaten
2–4 tbsp breadcrumbs
Olive oil, for frying
Sea salt and freshly ground black pepper
Method
Put the grated carrots and zucchini (courgettes) in a colander and sprinkle with a large 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.
Put the haloumi, 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 tbsp of the breadcrumbs. The mixture should be firm enough to form into patties, if it’s not, add some more breadcrumbs. the moisture content from the vegetables can be variable.
Shape the mixture into 6-8 large cakes or smaller of you prefer. To help shape the haloumi cakes 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 half an hour to firm up.
Heat a large heavy-based frying pan over a medium heat. Add a dash of oil and fry the haloumi cakes until dark golden and crisp on either side.
Serve with some coriander to garnish and a dash of sweet chili sauce.
The Quirk and the Cool 
Reblogged this on gatefolded and commented:
Try this if you are Vegetarian like me:) amasingly good.
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It is almost unbelievable how this recipe comes together so well.
Yes, to maximise the veg goodness, 250g of halloumi is enough, and rather use 2 courgettes (medium). One tablespoon of fresh mint is not enough – aim for 2-3 tablespoons.
A reasonable serving size is about half cup per cake.
A critical part of the recipe has been left off this site though: serving suggestion. There’s a red chilli, sugar, ginger, coriander, EVOO and vinegar dressing to be drizzled on top for flavour. And to turn this into fine dining, serve it on top of a bed of watercress, tomato, onion, EVOO and a sugar/balsamic reduction.
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Thank you for the feedback- and yes I agree the dressing would really add to the dish! I must try your “fine dining” idea -would be delicious.
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