Halloumi, Courgette and Herb Cakes with a Chilli and Ginger dressing
Halloumi, Courgette and Herb Cakes with a Chilli and Ginger dressing

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, halloumi, courgette and herb cakes with a chilli and ginger dressing. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Halloumi, Courgette and Herb Cakes with a Chilli and Ginger dressing is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Halloumi, Courgette and Herb Cakes with a Chilli and Ginger dressing is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have halloumi, courgette and herb cakes with a chilli and ginger dressing using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Halloumi, Courgette and Herb Cakes with a Chilli and Ginger dressing:
  1. Take 2 carrots
  2. Make ready 1 courgette
  3. Take 500 g halloumi
  4. Make ready 4 spring onions
  5. Take 2 eggs
  6. Prepare 6 tbsp breadcrumbs
  7. Get 2 tbsp chopped corriander
  8. Make ready 2 tbsp chopped mint
  9. Make ready 1 red chilli
  10. Get 2 cm root ginger
  11. Prepare 2 tbsp olive oil
  12. Get 2 tbsp rice vinegar
  13. Prepare 2 tsp caster sugar
Instructions to make Halloumi, Courgette and Herb Cakes with a Chilli and Ginger dressing:
  1. Grate your carrot and courgettes, season with salt and set aside for the salt to extract all the liquid out of the vegetables.
  2. Grate the halloumi into a bowl and add finely sliced spring onions, chopped herbs, salt and pepper.
  3. Rinse off the carrot and courgette in cold water and squeeze all excess liquid out.
  4. Add this to the halloumi mix and combine with eggs and breadcrumbs until it forms a firm mixture.
  5. Form into individual cakes and chilli for 20-30mins in the fridge.
  6. For the dressing, combine the chilli, ginger, olive oil, sugar and vinegar and mix until the sugar has dissolved.
  7. To cook the cakes, get a hot pan with a little oil and colour on both sides allowing them to crisp up.
  8. Finish in the oven allowing them to cook through and serve with a salad garnish and a drizzle of the dressing.

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