Halloumi & beetroot fritters
- Ailsa Burt
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Serves 2
Easy
Prep: 15 mins
Cook: 15 mins
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Serve these halloumi and beetroot fritters with a rocket salad for a speedy supper. They’re also excellent warmed the next day in a low oven
Nut-free
Vegetarian
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Try these halloumi & beetroot fritters, then try our feta and spring onion fritters, courgette fritters and potato fritters. Next, try our spiced pea & courgette fritters with minty yogurt dip, sweetcorn fritters and veg peel fritters.
Ingredients
Nutrition
Units:
MetricUS
-
50g lighter halloumi
drained and coarsely grated
-
75g self-raising flour
-
¼ tsp baking powder
-
¼ tsp nigella seeds
(optional)
-
½ lemon
zested and juiced
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1 garlic clove
grated
-
1 egg
-
2 tbsp milk
-
150g cooked beetroot
drained and coarsely grated
-
3 tbsp rapeseed oil
-
1 tsp honey
-
100g rocket
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Nutrition: Per serving
- kcal464
- fat25g
- saturates6g
- carbs40g
- sugars11g
- fibre5g
- protein18g
- salt1.7g
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Method
-
step 1
Combine the halloumi, flour, baking powder, nigella seeds (if using) and lemon zest in a large bowl. In a separate bowl, whisk together the garlic, egg and milk with a large pinch of fine sea salt and season well with black pepper. Add to the halloumi mixture along with the grated beetroot and mix well.
-
step 2
Heat 1 tbsp of the oil in a large non-stick frying pan over a medium heat. Spoon in 2 heaped tbsp of the batter (you should have enough for six fritters) and level them to about 2cm thick. Fry, in batches, for 3 mins on each side, until golden and cooked through. Mix the lemon juice with the remaining oil and honey in a bowl and season to taste. Toss the rocket with the dressing and serve with the fritters. Will keep chilled for up to three days.
Recipe from Good Food magazine, February 2023
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