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.)

And of course the health benefits of beetroot are extensive and impressive, so you really want to get them into your diet regularly.  This recipe just provides another fab way of doing that!

When serving, I dished my beetroot fritters up with a scattering of my own homegrown salad greens 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.


  • 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.


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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