Halloumi & beetroot fritters
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
- Serves: 2 persons
- 50g lighter halloumi, drained and coarsely grated
- 75g self-raising flour
- ¼tsp baking powder
- ¼tsp nigella seeds (optional)
- ½lemon, zested and juiced
- 1garlic clove, grated
- 2tbsp milk
- 150g cooked beetroot, drained and coarsely grated
- 3tbsp rapeseed oil
- 1tsp honey
- 100g rocket
Step 1Combine 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 2Heat 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.