These are incredibly delicious and very easy to make. The haloumi makes them quite salty so I just serve them with a squeeze of lemon, no extra sauces or dips needed!
- Coarsely grate 3 zucchini and squeeze out all the moisture you can manage. Ideally, leave it to drain in a colander for a few hours.
- Mix together with 300g coarsely grated haloumi, 3 eggs, 3 tbsp wholemeal flour (can be omitted if need be), 3 thinly sliced spring onions and some freshly ground pepper (but no salt)!
- Fry in small spoonfuls in olive oil for a few minutes each side, until golden and firm.
- Serve warm or at room temperature with a squeeze of lemon.