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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.
Course Appetizer, dinner
Cuisine Americana, Caribbean food, chicken, gluten free, cheese, vegetarian
Keyword cheese, comfort food, gluten free, halloumi, vegetarian,
Prep Time 40 minutes
Cook Time 15 minutes
Resting time 2 minutes
Total Time 57 minutes
Servings 6 people
Author Peter

Ingredients

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

Jalapeno Dressing

  • 2 Whole Jalapenos sliced
  • 1 Inch Ginger grated
  • 2 Tsp Sugar
  • 2 Tbsp Red wine vinegar
  • 3 Tbsp Olive oil
  • 1 Pinch Salt

Instructions

  • 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.

Notes

Adapted from Gordon Ramsay - httpss://www.gordonramsay.com/gr/recipes/halloumi-courgette-and-herb-cakes/