CARROT, HALLOUMI AND DILL BALLS

• Preparation Time: 20 Minutes
• Serving: Serves 16-18
• Difficulty: Easy

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

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:

• 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.

Nutritional Information:

• Kcals : 91
• Fat : 6g
• Saturates : 2.6g
• Carbs : 4.5g
• Sugars : 1g
• Fibre : 0.8g
• Protein : 4.3g
• Salt : 0.5g