Carrot & Haloumi Fritters
with Minty Cucumber Salad- Milk
- Gluten
- Wheat
- Eggs
Bear with us guys, cos this one is absolutely worth the effort. Perfectly balanced, every bite of this is giving you earthiness, richness, sweet and savoury. Carrot and haloumi come together for a delicious crispy fritter stack, while cucumber, mint and honey cut through with a beautiful fresh hit.
Ingredients
1 block
haloumi
(Contains: Milk;)
2 fillet
carrots
1 bunch
spring onions
½
lemon
1 bag
rocket
1
cucumber
1 bunch
mint
Not included in your delivery
2 tbs
plain flour
(Contains: Gluten, Wheat;)
1
egg
(Contains: Eggs;)
¼ cup
olive oil
1 tsp
honey
Utensils
Cooking Steps
Preheat the oven to 160°C/140°C fan-forced. To prepare ingredients, peel and grate carrots, finely slice spring onions, lightly whisk egg, juice the lemon, wash the rocket, peel the cucumber into ribbons and pick the mint leaves.
Coarsely grate half of the haloumi using a box grater. Cut the remaining haloumi into 1 cm thick slices and set aside. Squeeze the excess moisture from the carrots, then combine with the grated haloumi, spring onion, plain flour and egg in a medium bowl. Season with pepper. Form the mixture into round fritters, packing tightly with your hands.
Heat a little olive oil in a large frying pan over a medium-high heat. Carefully add the fritters and cook for 3-4 minutes on each side or until golden. Remove them carefully and place on the prepared oven tray. Place in the oven to keep warm. Heat a little olive oil in the same frying pan over a medium-high heat. Add the haloumi slices and cook for 1-2 minutes on each side or until golden.
Combine equal parts olive oil and lemon juice with the honey. Combine the rocket, cucumber and mint. Drizzle with the lemon dressing.
Divide and stack the fritters and haloumi slices and serve with the minted cucumber salad.
