Carrot, halloumi and dill balls

How can you make halloumi even better? Sabrina Ghayour says: combine it with carrot and dill, and deep fry. And we agree. Perfect with drinks or as part of a feast

Ingredients

• 2 large carrots, coarsely grated
• 250g halloumi, coarsely grated
• 1 large egg
• a small bunch dill, finely chopped
• 4 tbsp plain flour
• 2 tsp cumin seeds
• 1 tsp paprika
• for deep-frying vegetable oil
• to serve salad leaves

Directions

• STEP 1

  Put the grated carrot and halloumi, along with the remaining ingredients, except the oil and salad, into a mixing bowl and season well with black pepper and just a little salt.

• STEP 2

  Work the mixture with your hands to combine it well, then take roughly 1 tbsp of the mixture and roll it into a ball. Repeat with the remaining mixture.

• STEP 3

  Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Line a plate with a double layer of kitchen paper.

• STEP 4

  Carefully lower the balls into the hot oil and fry, in batches, for 1–2 minutes or until deep golden brown. Remove with a slotted spoon and transfer to the paper-lined plate to drain.

• STEP 5

  Serve hot with salad leaves.