Bialik College Kitchen Garden Program Ingredients: 180g haloumi, coarsely grated 2 cups silverbeet, leaves only, finely shredded 1 tablespoon mint, chopped 1 lemon, zested 2 eggs ½ cup plain flour 2 tablespoons olive oil salt/pepper lemon wedges to serve.
large bowl grater zester chopping board knife metric measuring spoons/cups frying pan
Method: 1. In a large bowl combine haloumi, silverbeet, mint, lemon zest, eggs and flour. Season well. 2. Heat olive oil in a large fry pan over medium heat. 3. Place tablespoonfuls of mixture into the fry pan, flatten slightly and fry for 2-‐3 minutes on each side until golden. Work in batches till all the mixture is used up. 4. Serve with lemon wedges