Carrot and Coriander Fritters with Halloumi

Prep:

15-20 minutes

Cook:

10-15 minutes

Serves:

Ingredients

45ml cooking oil

200g halloumi

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

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.