Halloumi is one of my favourite cheeses to cook with because it has a high melting point, it has a rich, salty taste and the texture is something you can really sink your teeth into. We often just slice it and fry it up in a little olive oil until it’s golden brown and serve it with a squeeze of lemon juice alongside a veggie-loaded salad, but sometimes we do something a little different with it.
Vegetarian burgers are great, but not everyone is sold on bean or tofu versions. Why not try a halloumi based burger? Add some ground nuts for taste and texture, brighten it up with a bit of spinach and fresh parsley, then throw in some bits and pieces to bring it all together. And they’re egg-free.
Makes 12 patties
1 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, minced
75g (2 1/2 oz) frozen chopped spinach, thawed & drained
500g (18 oz) halloumi
125g (1 cup) cashews
3 tbsp tomato paste
2 tbsp chopped flat-leaf parsley
freshly ground black pepper
1/2 cup fresh breadcrumbs (more or less as needed)
oil for frying
Heat the olive oil in a skillet or pan over low heat and fry the onion until translucent, about 5 minutes. Add the garlic and cook until fragrant but not browned, about 3 minutes. Add the spinach and cook gently for about 2 minutes. Set aside.
Grate the halloumi using the large holes on a box grater.
Roughly grind the cashews and add to the halloumi.
Stir through the tomato paste, the contents of the skillet and the parsley and pepper to taste.
Add breadcrumbs bit by bit and use your hands to mix them in until you have a mixture that holds together well.
Form the mixture into patties and fry in plenty of oil until browned. Be gentle flipping them.
They are great with a salad or some grilled veggies.