Olive Magazine
Halloumi Balls Recipe with Carrots

Carrot, halloumi and dill balls

Published: May 2, 2019 at 4:01 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 16-18

How can you make halloumi even better? Sabrina Ghayour says: combine it with carrot and dill, and deep fry. And we agree. Perfect with drinks or as part of a feast

  • Vegetarian
Nutrition:
NutrientUnit
kcal91
fat6g
saturates2.6g
carbs4.5g
sugars1g
fibre0.8g
protein4.3g
salt0.5g
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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.

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