Halloumi Zucchini Carrot Cake

Kids are fussy with their meals depending on how they’ve been brought up to eat, especially when it comes to vegetables. Many parents transitioning from a non-plant-based to a plant-based diet face challenges in guiding their children along this new path. We created this site with recipes designed to help you and your kids joyfully adopt a healthier vegetarian or vegan lifestyle.

You will be surprised at how easily you can prepare game-changing recipes for both you and your kids.

Who says healthy, plant-based food should be boring? There are many ways to make it delicious. One excellent approach is to enhance vegetarian recipes by adding a bit of cheese. This recipe features delectable, bite-sized treats made with Halloumi—a semi-firm, slightly salty sheep cheese from Greece that holds up well to grilling, roasting, or oil-free pan-frying.

Halloumi serves as the binding agent for these mini pan-fried or grilled vegetable cakes while contributing essential nutrients like calcium, zinc, magnesium, and vitamins A and B. Combined with the high fiber and vitamin content of carrots and the antioxidants in zucchini, this starter packs a flavorful nutritional punch.

Next time you’re looking for a starter or snacks for the family, try making these delicious Halloumi Zucchini Carrot Cakes. They’re a fantastic way to introduce your kids to vegetables and provide a savory bite for adults.

Print Recipe

Halloumi Zucchini Carrot Cake

Serves: 6

Prep Time: 15 minutes – Cooking Time: 45 minutes – Total Time: 60 minutes

Ingredients

• 1 carrot, grated
• 1 zucchini, grated
• 1/2 cup fine rice flour
• 1 teaspoon Himalayan salt
• 1 teaspoon fresh thyme leaves
• 1 teaspoon white peppercorns, crushed
• 1 block Halloumi original sheep cheese, grated
• 1 tablespoon mint leaves, finely chopped
• 1 tablespoon coriander leaves, finely chopped
• 1 tablespoon vegetable oil for cooking
• Sauce:
• 1 teaspoon vinegar
• Juice of 1 lemon
• 1 tablespoon soy sauce
• 1 red chili, finely chopped
• 1 tablespoon toasted sesame oil
• 5 sprigs fresh coriander leaves, finely chopped

Instructions

1

Squeeze the vegetables for a few minutes to drain excess juice and set aside (see note).

2

Combine the grated vegetables and Halloumi in a bowl; season with salt and pepper, then mix well.

3

Sauté the rice flour in a saucepan over medium-low heat for a few minutes until it turns golden brown. Add Himalayan salt and the vegetable juice to form a thick paste.

4

Incorporate the paste into the vegetable mixture thoroughly and shape into small cakes resembling mini burgers.

5

Place the cakes in the freezer for 30 minutes.

6

Meanwhile, mix all the sauce ingredients in a small bowl and set aside.

7

Heat the vegetable oil in a skillet and cook the mini cakes on each side until golden brown.

8

Serve the cakes on a plate with the sauce on the side.

Nutrition

• 206.5 Calories
• 11.2g Carbohydrates
• 33.3mg Cholesterol
• 11.8g Fat
• 0.7g Fiber
• 9.2g Protein
• 700.0mg Sodium
• 0.0g Trans fat

Notes

To effectively drain water from the zucchini, add a pinch of salt to the grated zucchini and let it sit for 5 minutes. Then, place the zucchini in a cloth, form it into a pouch, and wring out the excess water.