Spiced Carrot Fritters with Halloumi & Courgette

Spice up your brunch! Should you happen to have a sad looking swede leftover from last week's Sunday roast, or happen to have bought optimistically bought a swede last week with the intention of making a Sunday roast but sacking it off in favour of a Chinese takeaway and Gogglebox, these spiced fritters might just bring your root vegetable provisions back to life. Serve with some generous slabs of salty fried cheese and this simple salad that encapsulates all that is great about summer (Mint! Peas! Courgettes! Joy!) and you're golden.


For the fritters:
1 large carrot, grated
1/2 swede, grated
1/2 tsp turmeric
1/2 tsp paprika
1 egg
sea salt and pepper
3 tbsp buckwheat flour

For the salad:
1 large courgette
100g halloumi
1/2 cup peas
1/2 lemon
small handful mint leaves


Simply add the grated swede and carrot in to a bowl, crack the egg in, add seasoning, spices and combine well. Add in the flour and mix until a fritter consistency is formed – just add in more flour if too runny or milk if too thick. Form in to patties ready to fry.

Heat 1tbsp oil in a pan and fry the fritters on a medium heat for about 8 minutes on each side. Once done, heat the grill and put them under to crisp up on the outside.

Then you can fry the halloumi for a few minutes on either side, ribbon the courgette using a veg peeler and sautee in the pan alongside the cheese. For the last minute add in the peas and cook till defrosted.
Serve up with the fritters, season as you like and finish with a squeeze of lemon and mint leaves.


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