Halloumi & Carrot Fritters

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This, is, heaven. Pure heaven, halloumi is an ideal ingredient for vegitarian fritters due to flavour and texture. The sweet carrots blends nicely with the salty cheese and all the spices and herbs give them a delicious finnish.  To the fritters I choosed to serve them with a fresh bulgur salad and a Tzatziki.

 

 

 

What you need:

  • 4 carrots, peeled and grated
  • 1 parsnip, peeled and grated
  • 2 potatoes, peeled and grated
  • 500g halloumi cheese, grated
  • 1 yellow onion, finely chopped
  • 4 cloves of garlic
  • 2 tbsp chopped parsley leaves
  • 2 tbsp chopped basil leaves
  • 2 free-range eggs, lightly beaten
  • 4-6 tbsp breadcrumbs
  • Olive oil, for frying
  • paprica powder and cumin
  • Sea salt and freshly ground black pepper

How to do it: Place the grated vegetalbles over a bowl to drain for 5 minutes, then tip into a clean kitchen towel and squeeze out all the excess water. Put the halloumi, vegitable mixture, onion, garlic, parsley and basil into a bowl, season and mix together. Add the beaten eggs and mix well, then stir in the breadcrumbs. The mixture should be sticky enough to form into patties, if it’s not sticky enough add some more breadcrumbs. Shape the mixture into 12-24 small patties about 1cm thick. Once you’re ready to cook, heat a large frying pan over a medium heat. Add a dash of oil and fry the halloumi cakes (in batches if necessary) until dark golden and crisp on either side and hot all the way through.

 

 

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