Struggling for inspiration in the kitchen?
Wether you are looking for a new meal to add into your weekly rotation or just wanting a snack on the go, these fritters can do it all! Combining two of our favourite ingredients, potato and cheese, we have no doubt you will love these just as much as we do!
PS. This recipe is also a great way to use up any left over veggies you may have sitting in your fridge.
Serves: 12-14 fritters
Ingredients:
- 1 cup grated sweet potato
- 1 cup grated carrot
- 1 medium zucchini - grated
- 1 brown onion – diced
- 2 sprigs spring onion - finely chopped
- 160g Olympus Halloumi – grated
- 1⁄4 cup parsley – finely chopped
- 1/4 teaspoon sea salt
- 1 teaspoon smoked paprika
- 2 cups plain flour (gf)
- 1-3 tbsp oat milk (depending on consistency)
- 1 tbsp oil of choice (I like olive, avocado or coconut oil)
Method:
1. In a large mixing bowl combine grated sweet potato, grated carrot, grated zucchini, brown onion and spring onion.
2. Add in grated halloumi and parsley and mix well.
3. Add sea salt and smoked paprika and mix in with 1 cup of plain flour and a splash of oat milk (depending on consistency) until a dough like consistency is formed. If your dough needs a little more liquid, add another splash of oat milk.
4. Cover and set aside the dough in the fridge for at least 30 minutes or so, and then squeeze out any excess liquid from the vegetables.
5. Add another cup of plain flour and knead well until a tight dough is formed. Divide the fritter dough into 12-14 equally sized balls (portions.)
6. Heat a pan with oil and add 4-5 of the fritter portions to your fry pan. Cook on medium-high heat, press down with the back of a pan flipper to make flatter patties. Bake for around 2-4 minutes per side, or until lightly golden brown and crispy. Continue with remaining fritter portions.
7. Serve and enjoy with fresh lemon, beetroot hummus and coriander
