We're turning the spotlight on *Family Travel*!
Are You Missing Our Delicious Home Cooked Meals?
Try our very own Chef Marcia's Haloumi, Courgette and Herb Cakes with Chilli Dressing!
Ingredients for Cakes:
- 2 Carrots peeled and grated
- 1 Courgette Grated
- 500g Haloumi cheese grated
- 2-4 Spring Onions chopped
- 2 tbsp Coriander chopped
- 2 tbsp Mint chopped
- 2 Free-range eggs lightly beaten
- 2-4 tbsp Bread crumbs
- Olive oil for frying
- Salt and pepper to taste
Ingredients for the Chilli Dressing:
- 1 Red chilli, finely sliced
- 2cm pieces of fresh ginger, peeled and finely diced
- 2 tsp Castor sugar
- 2-3 tsp Rice wine vinegar
- 2 tbsp Olive oil
- Pinch of salt
In a bowl mix the carrots and courgettes. Tip them into a clean tea towel and squeeze out the excess water. Put the haloumi, carrot and courgette mixture, spring onion, coriander and mint into a bowl, season and mix. Add eggs and mix. Stir in 2 tbsp of the breadcrumbs. The mixture should be sticky enough to form into patties. If not, add more breadcrumbs and shape into 8 large patties (10cm thick) or 16 smaller ones. Leave uncovered for 20 minutes to firm up.
Meanwhile put the dressing ingredients into a bowl and stir well until sugar has dissolved. Taste and season if necessary.
Once you’re ready to cook. Heat a frying pan over medium heat. Add some olive oil and fry the cakes until golden and crisp and hot all the way through.
Serve cakes hot with a spoonful of the chilli dressing.