This recipe is my absolute favorite because it combines savory halloumi and nutritious quinoa into these delightful, golden-brown bites that are both satisfying and full of flavor. Plus, they’re super easy to make and perfect for impressing friends at a dinner party or enjoying as a quick weeknight meal.
It gives me great pleasure to create food that warms both belly and soul. My Halloumi and Quinoa Keftedes capture the wholesome deliciousness of this nourishing dish and present it in a beautiful form that would make any restaurant chef proud.
This protein-rich dish—loaded not just with great cheese but also with super earthy, nutritious, and delicious carrots and spring onions—comes together lickety-split. From start to finish, you’ll have it on the table in less time than it takes to get dinner delivered.
These keftedes are a great finger food, but I suggest you splurge a bit to serve them plated and drizzled with sauce. If you can eat them outside, so much the better.
Most of my meals taste better when eaten outdoors.
Ingredients
Halloumi Cheese:
Protein and calcium are abundant here, and they provide a salty, creamy texture.
Quinoa:
The complete protein and high fiber content add fluffy and nutty elements.
Egg:
It holds ingredients together, gives the food its shape, and adds a little protein bump.
Breadcrumbs:
Provides cohesiveness and crunch; functions as a binder.
Spring Onions:
Vitamins A, C, and K make it fresh and tasty.
Carrot:
Imparts sweetness, is a great source of beta-carotene, and offers fiber.
Ground Cumin:
Aids digestion with anti-inflammatory properties in a warm, earthy aroma.
Ground Coriander:
A light flavor of citrus, abundant in antioxidants and dietary fiber.
Parsley:
Vitamins K and C are present in abundance.
They shine, brighten flavors, and are full of freshness.
Ingredient Quantities
- 250g halloumi cheese, grated
- 150g cooked quinoa
- 1 egg, beaten
- 50g breadcrumbs
- 2 spring onions, finely chopped
- 1 small carrot, grated
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
- Pepper, to taste
- Olive oil, for frying
Instructions
1. In a big mixing bowl, combine the grated halloumi, cooked quinoa, beaten egg, and breadcrumbs.
2. Finely chop the spring onions and add them to the bowl along with the carrot (grated), cumin (ground), coriander (ground), and fresh parsley (chopped).
3. Add salt and pepper to the mixture and taste it. If it needs more seasoning, then add it. Mix well until all ingredients are evenly incorporated.
4. With your hands, shape the mixture into small balls or patties, about the size of a walnut.
5. In a large frying pan, over medium heat, heat a plentiful amount of olive oil.
6. When the oil is heated, add the keftedes to the pan, but make sure not to crowd them.
7. Cook the keftedes for about 3–4 minutes on each side, or until they are golden brown and cooked through.
8. Take the cooked keftedes from the pan and set them on a plate that has paper towels on it to soak up any extra oil.
9. If you have left over keftedes, as in the previous bullet, do the same with them; fry them in a little more oil.
10. Serve the quinoa and halloumi keftedes warm, sprinkled with extra chopped parsley, if that is your desire. Enjoy them as a starter or as a principal dish.
Equipment Needed
1. Mixing bowl
2. Grater
3. Knife
4. Chopping board
5. Measuring spoons
6. Frying pan
7. Spatula or tongs
8. Plate
9. Paper towels
FAQ
-
Can I use a different type of cheese instead of halloumi?
While halloumi is unique for its firm texture and ability to hold shape when fried, you could try using paneer as an alternative. However, the flavor and texture will not be exactly the same. -
Is there a gluten-free option for the breadcrumbs?
Yes, you can use gluten-free breadcrumbs or crushed gluten-free crackers to maintain the texture. -
Can I bake these keftedes instead of frying them?
Absolutely! Preheat your oven to 200°C (392°F) and bake for about 20-25 minutes or until golden brown, turning halfway through. -
How do I store leftover keftedes?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on a skillet for best results. -
Can I make these ahead of time?
Yes, you can prepare the mixture a day in advance and keep it refrigerated. Form into balls and cook just before serving. -
What can I serve with these keftedes?
They pair well with a fresh salad, tzatziki, or a yogurt dip, and pita bread. -
How do I get the texture perfect?
Ensure the quinoa is well-cooked and cooled before mixing, and adjust the breadcrumbs if needed to achieve the right consistency for shaping the keftedes.
Substitutions and Variations
You can substitute feta cheese for halloumi cheese, but it will change the texture slightly.
1. Substitute cooked quinoa with:
a. cooked couscous or
b. cooked bulgur
for a different texture while retaining a similar flavor.
A vegan option can be made by replacing the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, mixed and left to sit for a few minutes).
Crushed crackers or panko can take the place of breadcrumbs and, in so doing, can impart a different crunch to the dish.
Substitute shredded zucchini for the carrot to impart a different flavor and texture.
Pro Tips
1. Chill the Mixture: After mixing all the ingredients, chill the mixture in the refrigerator for about 30 minutes before shaping the patties. This helps the mixture hold together better when frying.
2. Use Panko Breadcrumbs: For a crispier texture, replace regular breadcrumbs with panko breadcrumbs. They add more crunch to the exterior of the keftedes.
3. Test the Seasoning: Fry a small piece of the mixture first to test the seasoning. This allows you to adjust the salt, pepper, or spices before shaping and cooking all the patties.
4. Control the Heat: Ensure the oil is hot enough before adding the keftedes to prevent them from absorbing too much oil. Medium heat is ideal, as it allows the insides to cook through while achieving a golden-brown crust.
5. Serve with a Dip: Pair the keftedes with a yogurt-based dip, such as tzatziki or a lemon-tahini sauce, to complement their flavors and provide a refreshing contrast.
Halloumi And Quinoa Keftedes Recipe
My favorite Halloumi And Quinoa Keftedes Recipe
Equipment Needed:
1. Mixing bowl
2. Grater
3. Knife
4. Chopping board
5. Measuring spoons
6. Frying pan
7. Spatula or tongs
8. Plate
9. Paper towels
Ingredients:
- 250g halloumi cheese, grated
- 150g cooked quinoa
- 1 egg, beaten
- 50g breadcrumbs
- 2 spring onions, finely chopped
- 1 small carrot, grated
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
- Pepper, to taste
- Olive oil, for frying
Instructions:
1. In a big mixing bowl, combine the grated halloumi, cooked quinoa, beaten egg, and breadcrumbs.
2. Finely chop the spring onions and add them to the bowl along with the carrot (grated), cumin (ground), coriander (ground), and fresh parsley (chopped).
3. Add salt and pepper to the mixture and taste it. If it needs more seasoning, then add it. Mix well until all ingredients are evenly incorporated.
4. With your hands, shape the mixture into small balls or patties, about the size of a walnut.
5. In a large frying pan, over medium heat, heat a plentiful amount of olive oil.
6. When the oil is heated, add the keftedes to the pan, but make sure not to crowd them.
7. Cook the keftedes for about 3–4 minutes on each side, or until they are golden brown and cooked through.
8. Take the cooked keftedes from the pan and set them on a plate that has paper towels on it to soak up any extra oil.
9. If you have left over keftedes, as in the previous bullet, do the same with them; fry them in a little more oil.
10. Serve the quinoa and halloumi keftedes warm, sprinkled with extra chopped parsley, if that is your desire. Enjoy them as a starter or as a principal dish.
