Chickpea and halloumi patties with garlic yoghurt
Golden vegetarian patties with chickpeas, grated halloumi and cumin, served with cold garlic yoghurt, boiled potatoes and a tomato salad.
- 35 minTime
- 32 minHands-on
- 4Portions
- ≈ 35 krper portion
- 750kcal per portion
Ingredients for 4 portions
- 500 gChickpeas, drained, about 2 cans
- 200 gHalloumi, coarsely grated
- 1Egg
- 1 dlBreadcrumbs
- 3 clovesGarlic, crushed
- 1 tspCumin, ground
- 3 ½ tbspParsley, chopped
- 1Lemon, zest, juice and wedges
- to tasteSalt
- to tasteBlack pepper
- 3 tbspRapeseed oil, for frying
- 3 dlGreek yoghurt
On the side
- 1Cucumber
- 800 gPotato
- 3Tomatoes
Method
- Scrub or peel the potatoes. Put them in a pan, cover with water, add salt and bring to the boil.
- Boil the potatoes until tender, about 20 minutes.
- Roughly mash the chickpeas with a fork or pulse them briefly – leave some texture. Mix with the halloumi, egg, breadcrumbs, two garlic cloves, cumin, parsley, grated lemon zest and pepper. Halloumi is salty, so go easy on the salt. Let the mixture rest for a few minutes, then shape into 8 patties.
- Coarsely grate half the cucumber, squeeze out the liquid and stir it into the yoghurt with the remaining garlic and a squeeze of lemon juice. Season with salt. Cut the rest of the cucumber and the tomatoes into chunks for a simple salad.
- Heat the oil in a large frying pan over medium heat. Fry the patties for 3–4 minutes per side until golden and hot through.
- Drain the potatoes and serve the patties with the potatoes, garlic yoghurt, tomato salad and lemon wedges.
The cost is estimated from Swedish grocery prices.
