Pumpkin, Pea and Haloumi Fritters

These haloumi fritters are a great way to get some vegetables into the kids (and adults!). They’re a great casual vegetarian meal that the whole family will love
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast, Lunch, Soups and Salad
Servings 4
Calories 372 kcal
Diabetic, Kid Friendly



  • ½ cup self-raising flour
  • 1 teaspoon curry powder
  • 4 free-range eggs
  • ½ teaspoon salt
  • ¼ cup milk
  • 2 cups butternut or pumpkin grated
  • 1 cup peas
  • 1 onion finely chopped
  • 200 g haloumi cheese grated
  • 2-3 tablespoons canola oil

Herb and carrot salad

  • 1 cos lettuce chopped
  • 1 carrot shredded or grated
  • ¼ cup mint leaves chopped
  • ¼ cup coriander/cilantro chopped
  • 1-2 tablespoons lemon juiced
  • 1 tablespoon extra-virgin olive oil

To serve

  • tomato chutney


  • In a large mixing bowl, whisk flour, curry powder, eggs and salt together until smooth. Add milk and whisk to combine. Mix in grated butternut/pumpkin, peas, onion and haloumi.
  • Heat oil in a large non-stick fry pan on medium heat. Cook ¼ cups of mixture at a time for about 2 minutes each side until golden brown. You will need to cook the fritters in 2-3 batches. Drain fritters on paper towels.
  • Toss all salad ingredients together.
  • To serve, divide fritters between plates and serve with salad and a dollop of chutney on the side.


The grated haloumi makes them really tasty, along with the touch of curry powder for heat and flavour. Use a mild curry powder if that’s your preference. A simple salad with herbs is the perfect accompaniment to these haloumi fritters, with a dollop of tomato chutney on the side.