This recipe comes from Elly Pear’s cook book Fast Days and Feast Days. I have to tell you my youngest son begs me to make these as they are so delicious.
Roast Veg and Halloumi Fritters
Ingredients: serves 4
200g mixture of coarsely grated carrot, parsnip and beetroot (approx 1 carrot, 1 parsnip and 1 medium beetroot) if possible use a Magimix or Thermomix to chop these up otherwise hand grate.
100g Halloumi coarsely grated
2 tbsp finely chopped mint
2 tbsp finely chopped dill
¼tbsp toasted caraway seeds
2 eggs beaten
3 tbsp plain flour (optional)
vegetable, sunflower or grapeseed oil for frying
salt and pepper
Turkish chilli flakes
Flatbreads lightly toasted
How to prepare
Once you have grated the veg, drain them of all liquid then put in a bowl with the Halloumi, herbs and caraway seeds. Season well.
Add the eggs and mix well. Next add the flour, if using, spoonful by spoonful and mix well. You want a dry enough mixture that will form a firm fritter but will stay together. You might not need all the flour or you may need a little more.
Heat the oil in the pan over a medium heat. Form the mixture into 6 fritters and fry for approx 5v mins on each side, until golden brown and warm all the way through. If they brown too quickly turn the heat down.
Take off the heat and serve your fritters on a warm flat bread with a dollop of Greek yoghurt, some chilli flakes and a lemon wedge.
Serve with a sharp dressed slaw and a green salad.