Chicken meatballs with halloumi

For the mixture, finely chop the onion and the fresh mint. Grate the halloumi and the potato on the fine side of a grater and place the potato in a strainer so most of its moisture drains away. Do not throw away the liquid released by the potato, though. Leave it for about 10 minutes so the starch settles at the bottom. Then discard the water from the top and keep the starch, which we add to the meatball mixture so it binds naturally.

In a bowl, add the mince, halloumi, honey, fresh and dried mint, onion, potato, potato starch, egg, breadcrumbs, cinnamon, olive oil, salt and pepper and knead well until the mixture is uniform. Shape into meatballs.

For frying, heat the sunflower oil in a deep pot and fry the meatballs in batches for 4–5 minutes until golden. Transfer them to absorbent paper.

Serve the meatballs hot with yogurt

Chicken meatballs with halloumi

Servings

Preperation

Cooking

Waiting

For serving

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