Beetroot and Halloumi keftedes
This recipe was developed for us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website or follow him on Instagram. .....................................................................................................
These delicious Greek inspired patties are aromatic with oregano, mint, lemon and cinnamon and come served with a pink sauce that will brighten anyone’s day. Enjoy them hot, straight from the pan or at room temperature, al fresco, on a picnic. I love the texture of the small pieces of halloumi that caramelise in the pan, but if you prefer, you can grate the halloumi which makes forming patties a little easier. If you can’t buy fresh oregano, then feel free to use about half the quantity of dried.
Serves 2 (makes 8-9 patties)
250g grated raw beetroot (use the medium side of a box grater)
2 cloves garlic, grated
½ tsp salt
1 tbsp finely chopped fresh oregano
1 tbsp finely chopped fresh parsley
½ tbsp finely chopped fresh mint
¼ tsp ground cinnamon
1 shallot, finely chopped (about 2 tbsp)
100g halloumi, cut into a small dice (or grated if you prefer)
Zest of 1 lemon (use the juice in the tahini sauce)
Juice of 1 lemon
75g plain yoghurt
25g tahini salt
Transfer the grated beetroot into a sieve over a large bowl. Using the back of a ladle, squeeze the excess juice from the beetroot so it collects in the bowl. You should get about 50g of liquid, leaving you with 200g of grated beetroot. It’s important to extract a lot of moisture from the beetroot to prevent the mixture from becoming sloppy. Reserve the extracted juice for the tahini sauce.
Next simply mix the rest of the keftedes ingredients together. You will end up with quite a wet mixture but it should come together if you squeeze it gently in your hands. If the mix feels far too wet, then add some more breadcrumbs to the mixture (you can always trial fry a single patty for texture and seasoning and a little snack, of course). Using your hands, form 8-9 patties of about 50g each.
Heat 5mm depth of sunflower oil in a non-stick frying pan and cook the patties, on each side, for about 2.5-3 minutes until golden. Take care when you turn them over for the first time as they will be slightly fragile. Push them down ever so slightly on the second side to flatten a little.
To make the sauce, simply mix the beetroot juice with the tahini and a good pinch of salt. Use lemon juice to loosen the mixture and also for acidity – you may not need all of it. Serve the patties sprinkled with fresh herbs alongside toasted pitta breads and a salad.