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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, halloumi, courgette and herb cakes with a chilli and ginger dressing. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Halloumi, Courgette and Herb Cakes with a Chilli and Ginger dressing is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Halloumi, Courgette and Herb Cakes with a Chilli and Ginger dressing is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook halloumi, courgette and herb cakes with a chilli and ginger dressing using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Halloumi, Courgette and Herb Cakes with a Chilli and Ginger dressing:
  1. Prepare 2 carrots
  2. Get 1 courgette
  3. Prepare 500 g halloumi
  4. Take 4 spring onions
  5. Get 2 eggs
  6. Make ready 6 tbsp breadcrumbs
  7. Take 2 tbsp chopped corriander
  8. Make ready 2 tbsp chopped mint
  9. Take 1 red chilli
  10. Get 2 cm root ginger
  11. Take 2 tbsp olive oil
  12. Get 2 tbsp rice vinegar
  13. Take 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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