Carrot and Coriander Fritters with Halloumi
Coarsely grate 50g of the halloumi and add to the carrots in a large mixing bowl.
Slice the remaining halloumi and set aside.
Add all the remaining ingredients together with the carrot mix, season to taste and stir to combine.
Form them into 8 round cakes flattening them with your hand and lay them out on a tray.
If you have time chill for 30 minutes to firm them up.
Heat the cooking oil in a large fry pan over a medium heat.
Cook the fritters for 2 mins on each side or until golden.
Remove to a plate and keep warm.
In the same pan, you will not need any extra oil for this, fry the halloumi for 2 mins on each side or until golden.
Remove the halloumi from the pan and drain on kitchen paper.
To serve layer up the fritters and sliced halloumi on plates.
Serve with a side salad.
45ml cooking oil
4 large carrots, peeled, coarsely grated
4 spring onions, finely sliced
100 grams coriander, leaves picked, finely chopped
1 teaspoon coriander seeds, toasted and lightly crushed
40 grams chickpea flour
3 eggs, beaten