10 PERSONS/APPROX. 30 BALLS
Vegetables:
- 750 g peas
- 5 onions
- 50 g black garlic
- 250 g finely chopped parsley
Other ingredients:
- 1250 g halloumi
- 500 g cooked rye kernels
- 750 g boiled rice
- 12,5 g water/vegetable stock
- 250 g cottage cheese
- 75 g salt
- 25 g black pepper
- 250 g flour
- Panko breadcrumbs, flour and beaten eggs to coat
- Oil for frying
Crispy rye and cheese balls
Crisp balls of minced halloumi, peas, onion and black garlic. Covered in panko breadcrumbs and fried.
- Finely chop the peas, onions and black garlic in a machine.
- Grate or chop the halloumi into smaller pieces.
- Fold all of the chopped ingredients together with all other ingredients to create a ‘mince’.
- Roll the ‘mince’ into approximately 30 balls and place them in the freezer for 60 minutes.
- Remove the balls from the freezer and coat them in the beaten egg before rolling them in the panko breadcrumbs until covered. Shake off any excess breadcrumbs and fry the balls at 175°C for around 6 minutes.
- The balls are ideally served with cottage cheese, an edamame dip or a lovely side salad.