Certain recipes are less adapted for 2p, especially if you refuse to have leftovers. That’s why I often change the ingredients in order to get a similar effect. The recipe with balls based on halloumi and quinoa in delicious.nl of december looked really delicious, but instead of using breadcrumb and quinoa and only 150 grams of halloumi, I decide to use the whole package of halloumi, which is commonly 225 grams and to skip the quinoa and breadcrumb.
Blend a can of drained chickpeas with 2 garlic cloves, 2 teaspoons of cumin seeds, and a handful of parsley. Mix with 225 grams of grated halloumi, 1 egg and pepper. Oil your hands and roll firm balls of the mixture. Put in an oiled dish and bake in the oven at 200° until they are golden brown (approx 30 mins). It’s better not to turn the balls, because they are not that ‘solid’ enough.
In the meanwhile, chop and fry 1 red onion, 2 garlic cloves and 1 peperoncini. Add 50 ml of red wine and 1 table spoon of red wine vinegar and allow to evaporate. Add 600 ml of passata and 1 table spoon of dried basil. Allow to simmer for approx 30 mins until you get a nice thick tomato sauce. Taste, add pepper and salt.
Spread the sauce on the balls. Finish with fresh parsley, Greek yoghurt and some sumak. Serve.
I’m sure quinoa and bread will create more solid balls, but for us, no leftovers after a dinner for 2 ;-).