ingredients
makes 24
8 slices white bread, crusts removed
1 1/2 pound lamb or beef mince
1 tablespoon chopped fresh flat-leaf parsley
3 tablespoons chopped fresh mint leaves
1 onion, grated
2 eggs, lightly beaten
4 1/2 ounce haloumi cheese (see Note)
1/3 cup All purpose flour
olive oil, for shallow-frying
method
1. Put the bread in a bowl, cover with water and then squeeze out as much water as possible. Place the bread in a bowl with the mince, parsley, mint, onion, egg, pepper and 1/2 teaspoon salt. Knead the mixture by hand for 2 — 3 minutes, breaking up the mince and any large pieces of bread with your fingers. The mixture should be smooth and leave the side of the bowl. Cover and refrigerate for 30 minutes.
2. Cut the haloumi into 24 rectangles, 1 1/4 x 1/2 x 1/2 inch. Place the flour in a shallow dish. Divide the mince mixture into level tablespoon portions. Roll a portion into a long shape and flatten in the palm of your hand. Place the cheese in the centre and top with another portion of mince. Pinch the edges together and roll into a torpedo 2 1/2 inches long. Repeat with the remaining mince.
3. Heat 3/4 inch oil in a deep heavy-based skillet to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Toss the patties in flour, shake off the excess and fry in batches for 3 - 5 minutes, or until brown and cooked through. Drain on crumpled paper towels. Serve hot.
NOTE: Haloumi is a creamy white sheep's milk cheese kept in brine. It can be bought from delicatessens and supermarkets.
