Air Fryer Recipe
Bulgur Wheat and Halloumi Cakes
These bulgur wheat and halloumi cakes are a lovely mix of chewy grains and salty cheese, and they crisp up beautifully in the air fryer.
Ingredients
- 1 cup bulgur wheat
- 200g halloumi cheese, grated
- 1 egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil or cooking spray for air frying
- Fresh parsley or mint for garnishing
Method
- Rinse the bulgur wheat under cold water, then put it in a pot with two cups of water and a pinch of salt. Bring to the boil, then simmer for 12-15 minutes until tender. Drain and leave to cool.
- In a large bowl, mix the cooked bulgur wheat with the grated halloumi, egg, onion, garlic, cumin and smoked paprika. Combine well, then season with salt and pepper.
- Shape the mixture into small patties and set them on a plate lined with parchment paper.
- Preheat the air fryer to 180°C (356°F).
- Lightly brush or spray the air fryer basket with olive oil. Arrange the cakes in the basket so they are not touching.
- Cook for 8-10 minutes on each side, until golden brown and crisp.
- Lift them out of the air fryer and leave to rest on a wire rack. Garnish with fresh parsley or mint and serve.
Why this works in an air fryer
Cooked, cooled bulgur gives starch that binds with egg while grated halloumi melts just enough to glue the cakes without disappearing. Air-fryer convection dries the surface quickly, so a light oil film conducts heat and browns the salty cheese edges before the onion can release too much moisture.
Equipment notes
Assumes a 4–5 litre basket holding 6–8 small cakes in one layer with gaps. In a single-drawer air fryer, cook in batches rather than stacking; in a dual-zone model, split evenly between drawers and check 2 minutes early, as smaller loaded drawers often brown faster at the edges.
Common pitfalls
- Cakes slump or crack when lifted? The bulgur was too wet or warm; drain thoroughly, cool completely, then chill the shaped patties for 15–20 minutes before air frying.
- Pale tops but browned undersides after the first 10 minutes? The cakes are sitting too low in a crowded basket; leave finger-width gaps and flip carefully so hot air can reach both faces.
- Halloumi leaking into the basket? The patties are too thin or the air fryer is running hot; shape them about 1.5–2cm thick and reduce to 170°C for the second side.
- Harsh raw onion taste in the centre? The onion pieces are too large for the short cook; chop very finely or soften them for 2–3 minutes in a pan before mixing.
Variations & substitutions
- Use fine bulgur for a smoother, more cohesive cake; it hydrates more tightly, so the patties may cook a minute quicker.
- Swap half the halloumi for feta for a tangier cake, but expect less browning and handle gently because feta does not melt into the binder as firmly.
- Add grated courgette only if squeezed very dry in a tea towel; otherwise the extra water will steam the cakes and soften the crust.
- Use chopped mint instead of parsley for a fresher finish; add it after cooking if you want the flavour bright rather than muted by heat.
Storage & reheating
Keep cooked cakes covered in the fridge for up to 3 days, then reheat in the air fryer at 170°C for 4–6 minutes until hot through and crisp at the edges.
Nutrition
Calories: 250
