Halloumi Veggie and Herb Cakes with Easy Refrigerator Pickles - Wine Dine With Jeff


  • 9 Oz of Halloumi Cheese
  • 8 Oz 1 large Zucchini
  • 4 Oz of Carrots Used two small carrots
  • 3 Scallions both green and white parts
  • 2 Tablespoons of fresh basil
  • 2 Tablespoons of fresh Italian parsley
  • 1 Teaspoon of ground coriander
  • 1 Egg (if you don't eat eggs) use egg substitute Just eggs or Chia seeds soaked in water as a binder
  • 1/2 cup of plain bread crumbs
  • 4 Tablespoon olive oil for frying Halloumi cakes
  • 1 Teaspoon of salt
  • 3 Oz of Persian cucumbers or an English cucumber
  • 1 Shallot
  • 1 Jalapeno
  • 10 Cherry Tomatoes
  • 10 Oz of water / 1 1/4 cups
  • 5 Tablespoons of Apple Cider Vinegar
  • 1 Tablespoon of Kosher Salt Please don't use Table salt
  • 3 Tablespoons of Sugar plus 1 Tablespoon of water (Make simple syrup see below)
  • 1 Teaspoon of mustard seeds
  • 1 Teaspoon of Coriander seeds
  • 1 Teaspoon of whole Black pepper corns


  • 1. Halloumi is a fabulous semi-firm cheese from Cyprus and a favorite in Greek cooking. It's similar to mozzarella in texture, but it is brined so it imparts a salty taste and greater depth of flavor. The Halloumi cheese works perfect in these veggie cakes because it adds this amazing briony flavor with a touch of salt and tang. The sweetness of the carrot and zucchini works perfectly to balance out all the flavors. When lightly pan fried the Halloumi Veggie Cakes are just perfect for a meatless Monday option. The halloumi cheese is protein packed so it is the perfect balance for a vegetarian dinner. I love to pair the Halloumi Veggie cakes with my easy refrigerator pickles for the perfect vinegary bite that matches fabulous with the cakes.
  • 2. Start with pulling out your old box grater. Leaving the skin on the zucchini just cut off the stop stem. Grate the whole zucchini. I like to remove the outer skin of the carrot because sometimes it can be slightly bitter, but it is not necessary. Grate the carrot on the box grater just the same as the zucchini. Remove the roots off the scallions and with a knife cut into small pieces both the green and white parts.
  • 3. This next stop is extremely important!! We want to remove all the moisture out of the vegetables. Add all the grated vegetables and the scallions to a strainer. Add 1 teaspoon of salt this will help remove all the moisture out of the vegetables. Let sit and drain for 20 to 30 minutes. At the end you want to squeeze with your hand or in a clean kitchen towel all the liquid out of the vegetables. You should have close to 1 cup of liquid that comes out of the vegetables. This is important because if they are not dry the cakes will fall apart and you will need to add more and more breadcrumbs to soak up all the moisture.
  • 4. Remove the Halloumi cheese from the package. The Halloumi cheese sits in a briony solution in the package we are not using the solution just the semi hard cheese. With the box grater grate the cheese just like the vegetables.
  • 5. Mix together the dry grated vegetables with the grated cheese. Add the egg or egg substitute with fresh basil and parley and combine together. Add some freshly cracked black pepper along with the dry ground coriander and the bread crumbs mix to incorporate all the ingredients together. Do Not add salt the cheese is salty and you already added salt to extract the liquid from the vegetables that is enough salt.
  • 6. Form 4 patties or burgers out of the Halloumi Veggie mixture. This next step is important, the patties at this time are very delicate and can easily fall apart if you try to fry them now. Place the patties directly into the refrigerator for 1 hour uncovered or if in a pinch for time place in the freezer for 25 minutes to firm up.
  • 7. Use a non stick pan because the patties are very delicate. Add 4 or 5 Tablespoons of olive oil to the non stick pan and turn onto medium heat. When the oil start to shimmer add the patties and shallow fry them for 4 to 5 minutes on each side until the patties turned golden brown and have heated all the way through.
  • 8. You want to make these easy refrigerator pickles\ veggies 24 hour in advance because it takes that time for them to pickle but they even taste better after 48 hours. I like to slice the cucumbers in 1/4 inch rounds. Thinly slice the shallot and cut the cherry tomatoes in half. I like to slice the jalapeno in rounds and I leave the seeds in because I like spice in my pickles, but if you don't like spice remove the seeds and you will remove most the spice from the jalapeno. Make the simple syrup by adding 3 tablespoons of sugar with 1 tablespoon of water and place in the microwave for 20 seconds that should melt the sugar into a liquid. In a 1 quart canning mason jar or two 1/2 quarts like I have add water, apple cider vinegar, simple syrup, kosher salt, mustard seeds, coriander seeds and black pepper corn. Screw the lid on and shake the jar to combine all the ingredients together. Then add all the vegetables in with the pickling juice screw the lid on and place in the refrigerator for 24 hours.
  • 9. Serve up the halloumi veggie cakes nice and hot with the refrigerator pickles for that has a delicious vinegary tangy bite. This is the perfect dinner for meatless Mondays. I hope you love them as much as I do.

Recipe Video:

Halloumi Veggie and Herb Cakes with Easy Refrigerator Pickles

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