I saw these Healthy Halloumi Cakes while binging on Gordon Ramsay. There is so much we can all learn by checking out how to recipes on YOUTUBE.Jump to Recipe
My wife absolutely loves when I simply grill the halloumi. Actually, everyone we have ever made it for raves about it. It really pisses me off :)! I spend hours making my recipes and all that is needed for grilled halloumi is heating a little oil in a skillet and cooking until there is some good color on both sides.
So back to this recipe, and I had a lot at stake if this didn’t work. My wife would be asking me why I messed with something that was so good. If you do not try, you will never find out. Well, my wife is still sleeping with me. This Gordon Ramsay recipe is a winner. As an aside, I just searched my blog because I could not remember if I had ever made another halloumi recipe? I did and it was a GRILLED HALLOUMI POMEGRANATE SALAD. This recipe was a real winner as well.
There are only 2 things that can go wrong when making a cake – will it hold together and will it stay moist. The halloumi cakes stay moist because they are mixed with carrots and zucchini. These two veggies have a lot of water in them. The cakes hold together with the breadcrumbs and the eggs. The halloumi is grated so you definitely pick up the salty flavor.
Building the halloumi cakes.
Healthy Halloumi Cakes
My Healthy Halloumi Cakes are owed to Gordon Ramsay. I saw him make these and knew I would have to try them for my wife.
Halloumi Cake Ingredients
- 2 Whole Carrots shredded
- 1 Whole Zucchini shredded
- 18 Ounces Halloumi shredded
- 3 Whole Green onions diced
- 2 Tbsp Cilantro chopped
- 2 Whole Eggs beaten
- 3 Tbsp Gluten free breadcrumbs
- 2 Tbsp Canola oil
- 2 Whole Jalapenos sliced
- 1 Inch Ginger grated
- 2 Tsp Sugar
- 2 Tbsp Red wine vinegar
- 3 Tbsp Olive oil
- 1 Pinch Salt
First, shred the carrots and zucchini, and with a pinch of salt, place in a strainer and let the moisture draw out. After draining for 5 minutes, place the veggies in a tea towel and squeeze out as much excess water as you can.
Now add the halloumi, carrot and zucchini, green onions, cilantro, eggs and breadcrumbs into a bowl, and mix together. Form the mixture into 8 good size patties. You can also make smaller patties and serve as an appetizer. Place in the fridge uncovered for at least 20–30 minutes to firm up.
Meanwhile, put all the dressing ingredients into a bowl and stir well until the sugar has dissolved. Set aside until serving.
Heat a no-stick frying pan over a medium heat. Add half the oil and fry the halloumi cakes in batches. Cook until the patties are golden brown and crisp on both sides.
To serve the cakes, top with the chili dressing over the top.
Adapted from Gordon Ramsay – https://www.gordonramsay.com/gr/recipes/halloumi-courgette-and-herb-cakes/