Halloumi and vegetable fritters
Salty halloumi and crisp vegetables make these fritters perfect between a hamburger bun or in a wrap.
Servings: 6 portions
Ingredients
- 3 carrots
- 200 g halloumi
- 2 garlic cloves
- 1 red chili
- 1 egg
- 100 ml Panko bread crumbs
- 1 tbsp oil for frying
Instructions
- Shred carrots, halloumi and garlic.
- Chop red chili into smaller bits.
- Mix all ingredients together in a large bowl. Crack an egg and add the Panko breadcrumbs in to the same bowl. Stir together, then let sit for about ten minutes. This will let the carrots water, which will help you later when you make them into patties.
- Heat up a frying pan and add the oil.
- Wet your hands with cold water and create patties the size of your hands. Add as many you can fit into your frying pan.
- Fry on each side for about two minutes each, or until golden and are sticking together in a patty. You should be able to carefully flip it without falling apart.
- Put aside on a piece of kitchen paper and add your next batch of patties to the frying pan.
Notes
For freezing, lay flat on a cookie sheet until its frozen through, then put together in a larger container. That will make it easier to take out what you need. Let thaw in the fridge or in your picnic basket or re-heat in the oven straight from frozen.
The halloumi I use is quite salty so I don’t feel the need to add in more salt in the mixture, but taste it before you fry the patties, or fry a small patty first and taste it to add more salt if needed.