Go Back

Beetroot and Halloumi Fritters

These beetroot and halloumi fritters are quick to make and full of flavour. They’re ideal for a weekend brunch or relaxed lunch, served in a bagel or bun with crisp salad leaves and a good relish or chutney. Thanks to the halloumi and egg, they’re naturally high in protein and can easily be turned into a more substantial meal. Serve them alongside a lentil or chickpea salad, or tuck them into lentil wraps for a satisfying, balanced plate.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup grated beetroot
  • 100 g halloumi coarsely grated
  • Zest of 1 lemon
  • 2 garlic cloves peeled and grated
  • 1 tsp cumin seeds
  • 1 large egg beaten
  • 1 Tbsp olive oil for frying
  • Salt and freshly ground black pepper

Method
 

  1. Peel and coarsely grate the beetroot, then measure out 1 cup and place it in a mixing bowl.
  2. Coarsely grate the halloumi and add it to the bowl.
  3. Add the lemon zest, grated garlic, and cumin seeds. Season with salt and black pepper.
  4. Pour in the beaten egg and mix well until fully combined. Set aside for a few minutes.
  5. Heat a frying pan over medium heat. When hot, add the olive oil.
  6. Drop spoonfuls of the mixture into the pan, gently flattening them slightly.
  7. Fry for about 3 minutes on each side until golden and cooked through.
  8. Cook in batches if needed — you should end up with around 8–10 fritters.
  9. Remove from the pan and allow to cool slightly before serving.
  10. Serve warm or at room temperature in a bagel or bun with salad leaves and your choice of relish or chutney. They also work well as part of a mezze-style spread or packed lunch.