Chicken meatballs with halloumi

500 g ground chicken 1 medium white onion 3 tbsp fresh mint 170 g halloumi 1 medium potato, grated 1 tsp dried mint 1 egg 50 g panko breadcrumbs 1⁄2 tsp cinnamon salt pepper 3 tbsp olive oil 1 liter sunflower oil (for frying)

Finely chop the onion and fresh mint. Grate the halloumi and then the potato using a fine grater. Squeeze out excess moisture from the grated potato.

In a bowl, combine chicken mince, halloumi, fresh and dried mint, onion, egg, grated potato, breadcrumbs, cinnamon, salt, pepper, and olive oil. Mix well by hand.

Heat sunflower oil in a pot over high heat.

Shape the mixture into small meatballs.

Fry in batches for 4–5 minutes until golden brown.

Remove with a slotted spoon and place on paper towels to drain.