This recipe is not only ideal for home office days, or bundled into a lunchbox for those of us who are key workers, but also makes for a smashing weekend brunch. If halloumi isn’t your thing, you can easily leave it out and maybe just have an extra fritter if you’re feeling hungry? Tag your housemate/partner/mum/brother to make this for the family pronto!
Potato fritters with halloumiPrint This
- 1 courgette, grated
- 500g white potato [approx. 2 medium potatoes], peeled and grated
- 3 garlic cloves, crushed
- 1 white onion, diced
- 3 tbsp gram/chickpea flour
- 3/4 tsp salt
- 2 tsp paprika
- pinch of pepper
- 1 large pack halloumi, sliced
- 2 avocados
- 1 lime
- Chilli flakes, optional
- 1 bag rocket leaves
- 16 cherry tomatoes, sliced into quarters
Begin by draining the water out of the grated courgette and potato. You can do this by placing them in a tea towel and wringing the liquid out. Empty into a bowl once they’re drained.
Add the crushed garlic, diced onion, gram flour, salt, paprika and pepper to the bowl and combine.
In a large saucepan on a medium heat add a large glug of olive oil and split the mixture into 8 fritters. In a couple of batches, fry them in the pan for around 3 minutes on each side until crispy and cooked through.
Meanwhile grill the halloumi, and in a bowl mash the avocados and squeeze the juice of the lime over it to keep it fresh. Stir through some chilli flakes.
Line your lunchboxes with rocket and tomatoes, and the fill with two fritters and halloumi topped with a dollop of the avocado smash. Enjoy!