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
- 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
- Mix the grated haloumi, pumpkin, onions, egg, flour, cumin and salt in a bowl until combined.
- 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.
- Remove from the pan and keep warm while cooking the remaining mix.
- To serve, toast bread then top with rocket leaves, fritters, sliced beetroot and yoghurt mixed with chopped mint.
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.