THE HALLOUMI, COURGETTE AND HERB FRITTERS

THE HALLOUMI, COURGETTE AND HERB FRITTERS
2 carrots, peeled and grated
1 courgette, grated
500 g Halloumi cheese, grated
2 tablespoon fresh coriander, chopped
2 tablespoons fresh mint, chopped
2 sprigs spring onion, trimmed and chopped
2 – 4 tablespoons bread crumbs
2 eggs
salt and pepper to taste
olive oil for frying

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.
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.
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.
Recipe tested and photo: Gwendoleen van Jaarsveld