We love Halloumi and wouldn’t say no to try halloumokeftedes. While in Greece you will find such patties made with their own famous cheese, feta, I feel that the milder taste of goat halloumi goes better with the rest of the ingredients for a summery snack. Serve as a meze with red pepper sauce.
Halloumokeftes with Peas & Courgettes
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Gate the Halloumi,
and the courgettes
Chop the scallions,
and the mint.
Zest the lemon.
Place in a large glass bowl the milk,
along with the eggs,
and start whisking.
Slowly add in the flour while whisking until well combined.
Add to the milk mixture the Halloumi,
peas,
the courgettes,
the scallions,
mint, and lemon zest. Stir well to combine.
and lemon zest,
Stir well to combine.
Αdd some of the oil, allow to heat up and πλαψε spoonful of the mixture in the pan, about 5 at a time.
Cook them until golden brown which is about 3’ per side and repeat the process for the remaining mixture.
Here you can find more of my Recipes with Vegetables.
Halloumokeftes with Peas & Courgettes
Servings: 6 People
Ingredients
- 1 Halloumi , about 225g, grated, Pissourkotiko Traditional Goat Halloumi Charalambides Christis,
- 175ml Fresh Milk Full Fat , 3% Fat, Charalambides Christis
- 400g Peas , Barba Stathis, thawed
- 400g Courgettes , grated and excess moisture squeezed out
- 3 Eggs
- 200g A-P Flour
- 3 Scallions , mostly green parts, chopped
- ½ cup fresh Mint , chopped
- 1 Lemon , zested and optionally juiced
- 70-100ml Rapeseed Oil , Canola, or other light cooking oil
- Red Pepper Sauce , press here for recipe.
Instructions
- Place in a large glass bowl the milk along with the eggs and start whisking. Slowly add in the flour while whisking until well combined.
- Next add to the milk mixture the Halloumi, peas and courgettes, the scallions, mint and lemon zest and season with the salt and pepper. Stir well to combine.
- To make the halloumokeftedes in batches take a large frying pan and place on medium heat. When hot add some of the oil, allow to heat up and use a large spoon to get spoonful of the mixture and place in the pan, about 5 at a time.
- Cook them until golden brown which is about 3’ per side and repeat the process for the remaining mixture.
- Serve next to the pepper sauce for dipping and keep some lemon juice on the side for extra acidity if someone wants to.
