10 PERSONS
- 1250 g (grated) Halloumi
- 1250 g chick peas, cooked or canned
- 10 eggs
- 5 handful of flat leaf parsley
- 20 cloves of garlic
- 10 tsp cumin
- 10 tsp chilli flakes
- 1500 g beetroot, grated
- Salt and pepper
- Coconut oil for frying
Beetroot patties with Halloumi
Have you ever considered grating halloumi cheese rather than slicing it? This recipe uses halloumi as a crispy filling for the delicious beetroot patties with a lovely spicy taste.
- Put the chick peas, eggs, parsley, garlic and spices into a blender or food processor and mix well until it becomes a uniform mass.
- Transfer to a bowl and add the grated beetroot and halloumi followed by the salt and pepper. Leave the mix to stand for about 30 minutes.
- Carefully shape into small patties, with damp hands if needed, and fry in coconut oil at medium height until they are crispy and golden.