Carrot and halloumi fritters

fritters.jpeg

3 courgettes

3 carrots

225g halloumi

3 eggs

pinch of chilli flakes

1tsp cinnamon

3tbsp flour or ground almonds

3 spring onions, finely chopped

2tbsp chopped basil

1tbsp chopped parsley

salt and black pepper

olive oil for frying

  • Peel the carrots and then grate on a coarse grater along with the courgette, onto a tea towel. Squeeze out as much liquid from the vegetable as you can. Place in a sieve and press out any remaining liquid.

  • Grate the halloumi on the same grater and place in a bowl with the flour, eggs, chilli flakes, cinnamon, spring onions and herbs. Season and mix in the vegetables.

  • Heat a little oil in a large frying pan and spoon a heaped tablespoon of the mixture over the surface to make the desired fritter size, don’t overcrowd the pan. Fry over a medium heat for about 3 minutes until nicely browned and firm enough to flip over. Transfer to a baking sheet and keep warm while you fry the remaining mixture.

  • Serve with salad and topped with chilli jam.

Serves 4 for lunch

IMG_1134.jpeg
Katharine Eldridge