Carrot and Coriander Fritters with Halloumi
These gorgeous gluten free fritters are a breeze to make, and are the perfect weekend lunch or easy dinner.
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
Method
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, then 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 and serve with a side salad