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Ingredients
- carrots 2 large, coarsely grated
- halloumi 250g, coarsely grated
- egg 1 large
- dill a small bunch, finely chopped
- plain flour 4 tbsp
- cumin seeds 2 tsp
- paprika 1 tsp
- vegetable oil for deep-frying
- salad leaves to serve
Method
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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.
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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.
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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.
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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.
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Step 5
Serve hot with salad leaves.
Nutritional Information
- Kcals 91
- Fat 6g
- Saturates 2.6g
- Carbs 4.5g
- Sugars 1g
- Fibre 0.8g
- Protein 4.3g
- Salt 0.5g