Courgette and Halloumi Falafels
- 200g courgette, coarsely grated
- 150g halloumi, coarsely grated
- 100g breadcrumbs
- A large handful fresh mint, finely chopped
- 1 lemon
- A pinch of chilli powder or finely chopped fresh chilli
- 1 egg, beaten
- Olive or sunflower oil for shallow frying
- sea salt and freshly ground pepper
- Pop the courgette in a sieve with a pinch of salt and pepper. Give it a squeeze with your hands to remove some of the water from it.
- Toss the courgette in a bowl and mix with the halloumi, breadcrumbs, mint, zest of the lemon and a squeeze of juice, chilli powder and the beaten egg.
- The mix should come together to form little falafels. If it's too wet, toss a few more breadcrumbs in. If it's too dry, add a little more grated courgette.
- The falafels will fry better if you chill the mix first but you can fry them straight away, too. Just get a large frying pan hot, add enough olive oil to generously coat the pan and cook on all sides till golden.
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