BBC Good Food Magazine

Halloumi & beetroot fritters


These fritters are also excellent warmed the next day in a low oven.

SERVES 2 PREP 15 mins COOK 15 mins EASY V

50g lighter halloumi, drained and

coarsely grated

75g self-raising lour

¼ tsp baking powder

½ tsp nigella seeds (optional) ½ lemon, zested and juiced 1 garlic clove, grated

1 egg

2 tbsp milk

150g cooked beetroot, drained

and coarsely grated

3 tbsp rapeseed oil

1 tsp honey

100g rocket

1 Combine the halloumi, flour, baking powder, nigella seeds (if using) and lemon zest in a large bowl. In a separate bowl, whisk together the garlic, egg and milk with a large pinch of fine sea salt and season well with black pepper. Add to the halloumi mixture along with the grated beetroot.

2 Heat 1 tbsp of the oil in a large non-stick frying pan over a medium heat. Spoon in 2 heaped tbsp of the batter (you should have enough for six fritters) and level them to about 2cm thick. Fry, in batches for 3 mins on each side, until golden and cooked through. Mix the lemon juice with the remaining oil and honey and some seasoning. Toss the rocket with the dressing and serve with the fritters. Will keep chilled for up to three days.

GOOD TO KNOW calcium • folate • vit c • 1 of 5-a-day PER SERVING 464 kcals • fat 25g • saturates 6g • carbs 40g • sugars 11g • ibre 5g • protein 18g • salt 1.7g

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