Ok… so I will admit… Halloumi is not what I intended to include in my ‘life reset‘ healthy eating plan. But, in my defence, our meal plan for this week was already completed and the groceries were already done before I decided to join in on the ‘In Spaces Between Life Reset’, and I couldn’t waste good food could I?
For when you are feeling like a bit of a treat, these fritters are delicious! And they could be made pretty healthy by switching out the halloumi for tofu or tempeh (but trust me… the halloumi works so well).
This recipe is from my good old favourite, Delicious Magazine, and will definitely be going into the regular rotation. These fritters would even make a great appetiser for a dinner party (especially since the recipe is so easy), the only issue is getting the little things to hold together.
The dressing is perfect atop these fritters but is also awesome on a green leafy salad, even if you don’t try the fritters you MUST try the dressing! It is a very nice change from the usual balsamic vinaigrette.
I served these with sweet potato chips – cut up sweet potato drizzled with olive oil that I baked in the oven for about an hour (180 degrees C).
Carrot and Coriander Fritters with Halloumi
- 250g halloumi (I didn’t use this much as my packet only had 180g)
- 4 large carrots, grated
- small bunch of coriander, leaves chopped
- 1 tbsp coriander seeds, toasted and crushed
- 5 spring onions, finely chopped
- 20g flour
- 2 eggs
Grate 50g of the halloumi and put the other 200g aside. Put the grated halloumi, grated carrots, coriander leaves, coriander seeds, spring onions, flour, eggs, salt and pepper in a large bowl, stirring until fully combined.
At this point I added a little extra flour as mine seemed pretty wet, and they still didn’t quite hold together, so let me know if you make any alterations that makes these fritters perfect.
Mould the mixture into 12 round fritters, placing on a tray. Chill for 30 minutes so that they stay together a little better. During this time, make the dressing (can also be pre-prepared the day prior).
Slice the halloumi into 16 slices and fry gently on either side (there is no need to oil the pan if it is non-stick
Cook fritters in an oiled frying pan, flipping carefully when nicely browned on one side. To serve, layer 3 fritters with 2 pieces of halloumi in between for each person. Top with dressing. Serves 4
Sweet Lemon Dressing
- zest and juice of one lemon
- 1/2 clove of garlic, crushed
- 1 tbsp honey
- 1 teasp whole grain (dijon) mustard
- 90mL olive oil