Halloumi and Quinoa Keftedes

A very different but delicious creation of Greek-inspired vegetarian fritters made with halloumi and quinoa - sun-dried tomato dipping sauce included.

Course Appetizer, Main Course

Cuisine Modern Greek

Prep Time 25

Cook Time 20

Total Time 45

Servings fritters

Calories 61kcal

Author Peter G

Ingredients

For the fritters:

½ red capsicum finely diced
1 red onion finely diced
3 cloves garlic
1 cup cooked quinoa
250 g halloumi cheese grated
2 eggs lightly beaten
1 cup flat-leaf parsley finely chopped
½ cup mint finely chopped
2 tablespoon dill finely chopped
1 teaspoon ground cumin
4 tablespoon tapioca flour
¼ cup almond meal
1 teaspoon salt
1 teaspoon white pepper

For The dip:

100 g sun-dried tomatoes
50 g walnuts shelled
1 tablespoon molasses Greek grape molasses you can substitute with pomegranate molasses
1 pinch salt
1 pinch pepper
60 ml olive oil extra virgin

Instructions

For the fritters:

Preheat your oven to 190 deg C and line a baking tray with baking paper.
In a hot pan with a little olive oil, sauté the capsicum, onions and garlic for 3 mins until softened. Set aside and allow to cool completely.
In a large bowl combine the cooked quinoa, the softened capsicum/onion/garlic, halloumi cheese, eggs, herbs, cumin, tapioca, almond meal and seasoning. Mix well with your hands, cover and place in the fridge for half an hour.
Using wet hands roll into 24 equal-sized balls. Place on a baking tray and cook for 20 mins, making sure to turn the tray around halfway through.
Allow to cool for 10 mins before serving with semi-dried tomato dip.

For the dip:

Combine all the ingredients in a food processor and blend until smooth. Garnish with extra chopped walnuts and serve immediately with the quinoa keftedes.

Notes

The technique to get a round ball is a little "tricky". Once you have the mixture in your palm form into a round shape and "cup" with your other hand.

Nutrition