Halloumi & beetroot fritters

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
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 2 persons



  1. 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.
  2. 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.