25 minutes
Makes 8 fritters
“These fritters are a delicious light meal or snack. you can serve them as they are or jazz it up with a simple salad or poached eggs, avocado & bacon if you really want to go to town. They can be made up to 3 days in advance and store covered, in the fridge. Reheat in a hot oven or frying pan.”
This recipe was made in collaboration with our friend Chef Tom Walton!
Ingredients
- 1 head broccoli, roughly chopped
- 1 large zucchini, grated
- 2 clove garlic, crushed
- 1/3 cup sliced shallots
- Large handful each coriander & flat leaf parsley leaves, roughly chopped
- 150g halloumi cheese, grated
- 1 tbsp ground cumin
- 1 tsp dried chili flakes, optional
- Zest 1 lemon
- 1 free-range egg
- 1 ¼ cup besan (chickpea) flour
- ¼ cup olive oil
- YOGHURT DIPPING SAUCE
- 1 cup natural yoghurt
- 2 lemons, cut into wedges
- 1 tbsp harissa optional
- Za’atar to serve, optional
Method
- Place the broccoli into a food processor or blender and pulse to create a rice then add to a bowl along with the zucchini, garlic, shallots, herbs, haloumi, cumin, chili, lemon zest, egg and chickpea flour
- Mix everything well then let it sit for 5 minutes for the besan flour to absorb some of the moisture and firm up. Divide the mix up into whatever size fritters you want. A little smaller than tennis ball works well
- Heat a large non-stick frying pan over a medium/high heat, add 1 tbsp of oil to the pan and as many fritters as you can fit comfortably, making sure they are frying, not stewing. Cook for 2 minutes each side, until golden and firm then transfer to a plate and repeat with remaining mix.
- Swirl the harissa through the yoghurt and serve the fritters dusted with the za’atar and the yoghurt and lemon on the side. the yoghurt, lemon