Carrot fritters with halloumi

Carrot fritters
This carrot fritters with halloumi recipe, from Alice Hart’s Vegetarian, is one of my favourite ‘show-off’ lunches. It looks great, and your diners tend to think that you’ve slaved in the kitchen for hours to create such a masterpiece – hence why I call it a ‘show-off’ lunch. However, they couldn’t be further from the truth. Minus the chilling time, you can have a dish to wow your pals within about 30 minutes.

The fritters are a simple and relatively cheap combo of grated carrot, halloumi, sliced spring onions, chopped coriander, coriander seeds, a bit of flour and a couple of eggs to bind the mixture together. It’s all a bit sloppy, but firms up in the fridge when left to cool for 30 minutes or so. I usually make the fritter mixture way in advance, shape them and leave them to chill until I’m ready for them – which could be anything up to a couple of hours. But, that’s a bit excessive. Continue reading

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