Carrot, halloumi and dill balls
- Preparation and cooking time
- Total time
- Easy
- Makes 16-18
Ingredients
- 2 large carrots, coarsely grated
- 250g halloumi, coarsely grated
- 1 large egg
- a small bunch dill, finely chopped
- 4 tbsp plain flour
- 2 tsp cumin seeds
- 1 tsp paprika
- for deep-frying vegetable oil
- to serve salad leaves
Method
- STEP 1
Put the grated carrot and halloumi, along with the remaining ingredients, except the oil and salad, into a mixing bowl and season well with black pepper and just a little salt.
- STEP 2
Work the mixture with your hands to combine it well, then take roughly 1 tbsp of the mixture and roll it into a ball. Repeat with the remaining mixture.
- STEP 3
Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Line a plate with a double layer of kitchen paper.
- STEP 4
Carefully lower the balls into the hot oil and fry, in batches, for 1–2 minutes or until deep golden brown. Remove with a slotted spoon and transfer to the paper-lined plate to drain.
- STEP 5
Serve hot with salad leaves.
