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Zucchini Halloumi Cakes

For a savoury breakfast that's healthier than bacon and eggs, try making these little fellows. Serve with some roasted cherry tomatoes and a piece of wholemeal toast.

Zucchini Halloumi Cakes

2 Zucchinis

2 Shallots (Spring onions)

3 Eggs

120g Halloumi Cheese

1/3 Cup Self-raising Flour

1/4 Cup Extra Virgin Olive Oil

Ground Black Pepper

Preheat the oven to 180 C. 

Oil the holes of a 12 hole muffin tin and place small circles of baking paper in the base of each.

Grate the zucchini and the halloumi.

Chop the shallots.

Place in a bowl. Add the flour, remaining oil, pepper and shallots.

Beat the eggs lightly.

Mix through the zucchini mixture.

Spoon into the muffin tin.

Bake for 25-30 minutes until golden and puffy.

Leave to cool in the tin for 10 minutes before turning out.

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