Exercise daily in 340 square kilometres of nature reserve.
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.