Zucchini Halloumi Patties with Sesame and Chili Honey

Ingredients

• 2 Zucchini
• Salt
• 2 tbsp Sesame (15 g)
• 1 handful Mint (5 g)
• 80 g halloumi cheese (45% fat in milk)
• 2 Spring Onions
• 2 tbsp spelt whole‑grain flour (15 g)
• 1 heaping tbsp cornstarch (20 g)
• Pepper
• 2 Eggs
• 2 tbsp Rapeseed oil
• 3 tbsp honey
• 1 tsp Pul Biber (chili seasoning)
• 0.5 organic lemon (zest and juice)

Instructions

1. 1.

   Peel, wash, grate zucchini coarsely, salt it, and let drain in a sieve for about 15 minutes. Then gently squeeze out excess water and add the grated zucchini to a bowl.

2. 2.

   Meanwhile toast sesame in a hot pan without oil over medium heat for 3 minutes. Wash mint, dry‑shake, pluck leaves, and finely chop. Grate halloumi roughly. Wash spring onions and slice into thin rings.

3. 3.

   Add spring onion rings with sesame, flour, and cornstarch to the grated zucchini and season with pepper. Add mint and eggs, sprinkle halloumi over the mixture, and mix well.

4. 4.

   Divide the batter into two portions and fry 8 patties. Heat 1 tbsp oil in a pan for each portion. Drop half of the batter in four dollops and cook 2–3 minutes per side until golden. Pat dry on kitchen paper. Mix honey with Pul Biber, lemon zest, and juice and serve alongside the zucchini halloumi patties.