all
baking/pastry
bar food/snacks
bbq
breakfast
canapes
cheese
desserts
dinner
dressings/sauces
enigma c3
lunch
mini cakes & afternoon tea
nc
party bites
pasta
raw
salads
sides
soups
tapas bar
SUN DRIED TOMATO AND HALLOUMI PATTY
Prep/Cooking Time: 15-30 Minutes
Printable Version
Ingredients
- 3 kilo cooked chick peas
- 2 kilo halloumi
- 350g flour
- 400g sun dried tomato pulp
- 70g garlic
- 4 egg whites
- 5 whole eggs
- 45g Salt
- 8g Pepper
Instructions
- Place the drained chickpeas in a bowl
- Crush the chickpeas so they are rough but broken enough to stick together
- Add to the bowl the grated halloumi and the sun dried tomato pulp
- Mix through and add the egg whites
- Mix through again then add the flour
- Mix through then season to taste
- Remove a small amount and form a small patty
- Cook on the griddle and eat to check the seasoning
- Once correct seasoning is achieved portion into 220g balls
- Store in the fridge till needed
