| introduction |
| snacks and accompaniements |
| savoury dishes |
| ::spicy dishes |
| desserts |
| glossary |
|
Halloumi burger 250g (9oz) halloumi 400g (14oz) cashew nuts 2 teaspoons garam massala 1 teaspoon cumin 3 dessertspoons tandoori paste (or 2 dessertspoons of other type of curry paste) 3 eggs 3 dessertspoons gram flour 2 dessertspoons yoghurt Salt and pepper Handful mint, chopped Handful coriander, chopped |
|
|
Place the cashew nuts in a dry frying pan and turn your hob to a medium heat. Shake the nuts over the heat for a few minutes to lightly toast them. Add the garam massala and the cumin and toast the spices with the nuts as well to release their natural aromas. Take them off the heat, allow them to cool, and then whizz them up in a food processor until they are as fine as breadcrumbs. Place them in a large bowl. Rough chop the halloumi and also whizz it up until it is fine. Place it in with the spicy cashews. Add the remaining ingredients. Mould the mixture into burgers - you may need a little extra flour on your hands to do this - and fry both sides until browned. Be sure to cook them long enough so that they are fully cooked through. Serve in a bun with salad and your favourite relish. |
|
| Chefs tips | |
 Another one for the barbeque. Experiment by leaving out the spices and adding different herbs and flavourings. |
|
| Quick method | |
 Place all of the ingredients all at once in the food processor and whizz them. This would work fine. |
|