I had these a couple of times last year and was thinking about the recipe today, hoping that that I had posted it here, but it seems that I didn’t. So, here it is now. These burgers taste interesting, especially as they have a mix of mint and coriander in them. Worth a try.
2 medium carrots, peeled and grated
1 courgette, grated
250g halloumi cheese, grated
2 spring onions, finely chopped
1 tbsp chopped coriander
1 tbsp chopped mint
2 free-range eggs lightly beaten
2–4 tbsp breadcrumbs
Olive oil, for frying
Sea salt and freshly ground black pepper
Put the grated carrots and zucchini (courgettes) in a colander and sprinkle with a large 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 haloumi, 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 tbsp of the breadcrumbs. The mixture should be firm enough to form into patties, if it’s not, add some more breadcrumbs. the moisture content from the vegetables can be variable.
Shape the mixture into 6-8 large cakes or smaller of you prefer. To help shape the haloumi cakes 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 half an hour to firm up.
Heat a large heavy-based frying pan over a medium heat. Add a dash of oil and fry the haloumi cakes until dark golden and crisp on either side.
Serve with some coriander to garnish and a dash of sweet chili sauce.
[This version of the recipe is from Thequirkandthecool.com].