Haloumi pumpkin fritters

These haloumi pumpkin fritters can be eaten as a vegetarian alternative to a steak sandwich, or in a salad with sliced beetroot, rocket leaves and a squeeze of lemon. However you eat them, they are so tasty you’ll want to make them often.

HALOUMI PUMPKIN FRITTERS

Prep time: 10mins
Cook time: 30 mins
Makes: 16 fritters

Ingredients

• 250g / 8oz of haloumi cheese, grated
• 300g / 10oz of butternut pumpkin, grated
• 2 spring onions (scallions/green onions), finely sliced
• 1 egg
• ½ cup of self-raising flour
• ½ tsp of cumin ground
• 1/4 tsp of salt
• 2 tbsp of olive oil
• bread or rolls
• tinned beetroot, drained and sliced
• rocket or salad leaves
• 4 sprigs of fresh mint
• 4 tbsp of natural yoghurt

Method

1. Mix the grated haloumi, pumpkin, onions, egg, flour, cumin and salt in a bowl until combined.
2. Heat olive oil in a frying pan and place spoonfuls of the mix into the pan. Cook on moderate heat until golden and turn and cook until golden on other side.
3. Remove from the pan and keep warm while cooking the remaining mix.
4. To serve, toast bread then top with rocket leaves, fritters, sliced beetroot and yoghurt mixed with chopped mint.

TIP
The fritters are also great tossed through a salad of rocket leaves, beetroot, yoghurt and mint and a good squeeze of lemon juice. Or ditch the bread and have with cos lettuce or rocket, grated carrot beetroot, mint and yoghurt.