1. Combine mince, mint, spring onions, garlic and seasonings in a large bowl and divide mixture into 6 portions. Completely encase a cube of haloumi in each mince portion.
2. Heat a frypan with oil over medium heat and cook rissoles until golden brown. Transfer to a 180°C oven for 8-10 minutes or cooked through. Serve immediately.
Rissoles can be assembled a few hours before cooking and refrigerated. Remove from fridge 20 minutes before cooking.
These rissoles are great served with a green salad and crunchy potato wedges.
If you can’t find pork and veal mince, try using beef mince.