Halloumi & Beetroot Fritters | Perfect Summer Snack

beetroot fritters

Mmmmmm, this week I discovered this delicious halloumi and beetroot fritters recipe on one of my favourite UK websites – Abel & Cole – and knew I had to get cooking.

I know, I know, they kind of look a bit weird, like somebody’s pancreas or something.  But believe me, they are really REALLY good!

There’s enough beetroot fritters in this recipe for a couple of people, but they’re so light and tasty, I think I could have scoffed the lot myself.

They have a lovely salty halloumi flavour, balanced really well with soft earthy beetroot.  Then there’s hints of garlic, cumin and lemon just on the edge.  (Oh and I threw in my own handful of sweet raisins to offset the salty savouriness, but that’s entirely optional.)

When serving, I dished my beetroot fritters up with a scattering of my own homegrown salad leaves and a dollop of raw creme fraiche from a local dairy.  Superb eating.

Halloumi & Beetroot Fritters

Note: This recipe makes about 8-10 beetroot fritters, enough for a couple of servings.

Ingredients

  • 200g / 7oz fresh beetroot (roughly 1 large beetroot), peeled
  • 150g / 5oz halloumi cheese
  • 2 organic eggs
  • 2 garlic cloves, minced
  • 2 teaspoons cumin seeds
  • zest of 1 lemon
  • small handful raisins
  • pinch black pepper

On the side

  • 1 tablespoon creme fraiche
  • mixed leaves and salad greens – for tips on good varieties to grow, click here.

Method

1  Grab a big bowl and grate in your beetroot.  (Best to wear an apron for this, as you’ll probably throw beetroot all over yourself, like I did.)

2  Coarsely grate in your halloumi.  Don’t worry if it crumbles a bit cos you’ll never notice.

3  Then add the garlic, cumin, lemon, raisins and pepper and give a really good stir.

4  Finally add the eggs and mix well.  The beetroot fritter batter will be quite liquid, but that’s ok.

5  Next pop a large frying pan on medium-high heat and add a little coconut oil or organic butter.  Once hot, drop in tablepoonfuls of batter and pat each of them into a fritter shape.

6  Allow each fritter to cook 2-3 minutes each side.  You’ll know when they’re ready to turn because the egg will set and the beetroot fritters become flippable.

7  And they’re ready to eat when they’re just turning brown and going a little crispy.
Yum, scrumptious beetroot fritters!! They won’t last long at all!

For more salad ideas to accompany your halloumi and beetroot fritters, take a look at…

This lovely salad made with dandelion, spinach and rocket, or this one with crisp spring greens, and my homemade anti-inflammatory dressing.

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