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
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.
- self-raising flour 1/2 cup
- curry powder 1 teaspoon
- free-range eggs 4
- salt ½ teaspoon
- milk ¼ cup
- butternut or pumpkin 2 cups grated
- peas 1 cup
- onion 1, finely chopped
- haloumi cheese 200g, grated
- canola oil 2-3 tablespoons
Herb and carrot salad
- cos lettuce 1, chopped
- carrot 1, shredded or grated
- mint leaves ¼ cup chopped
- coriander (cilantro) ¼ cup chopped
- lemon juice 1-2 tablespoons
- extra-virgin olive oil 1 tablespoon
- 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.