Veggiebeef with halloumi

Most of us need to increase our veggie intake and get higher variance in what we eat. Since I am very fond of veggie pancakes to have for breakfast as well as emergency food during the week, adding different veggies always offers a great additional variety-

The favorite so far has been the zucchini beefs/pancakes, but this one comes in as a strong runner-up.

Basic ingredients for about 15 – 20 beef/pancakes are:

  • 150g roughly grated halloumi
  • 500g coarsely grated vegetables (cauliflower, zucchini or carrot, for example)
  • 5 spring onions, thinly sliced both white and green
  • A pot of fresh coriander, roughly chopped
  • 6 eggs
  • 1 tsp of salt
  • 1 tbsp minced shell of psylliumseed (binding everything toegther)

Here’s what to do

  1. Place grated halloumi, grated vegetables, spring onions and coriander in a bowl and mix together
  2. Salt and mix around
  3. Add the eggs and stir
  4. Sprinkle psylliumseed in and mix around. Leave to settle for a few minutes. If the batter thickens a little, it is ready to click out into steaks, if you choose it more liquid it will be more like pancakes. If you want a thicker batter, mix in a little more psyllium into the batter and leave to settle for a few more minutes.
  5. Click butter or coconutoil into a frying pan and melt at medium heat.
  6. Once the fatr has melted, click out the steaks/pancakes and flatten (the steaks) to about 1 cm thickness. Leave to fry for a few minutes so the steaks stay in shape.
  7. Flip the steaks and reduce the temperature to less than medium heat and let the steaks fry for about 5 more minutes. Flip again and let the steaks finish frying.
  8. Serve as breakfast, lunch or dinner with salad (e.g. arugula and tomato) or with other optional fresh vegetables and also a seasoned mayonnaise, that’ll give you a nutritious and fullfilling meal with both protein, vegetables and fat.
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