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Courgette and Halloumi Fritters

Serves 8
Prep time:
Cooking time:

Who doesn’t love a fritter? These little morsels have pockets of squeaky halloumi cheese, nestled in a lightly spiced patty and topped with a cooling yoghurt dip.

Ingredients

Method

  • 6 medium courgettes, julienned or coarsely grated
  • 1 teaspoon sea salt
  • 2 teaspoons cumin seeds, toasted
  • 2 spring onions, very finely sliced
  • ¼ cup mint leaves, finely chopped
  • 2 cloves garlic, crushed
  • ¼ teaspoon chilli flakes
  • 150 grams halloumi, cut into small dice
  • 1 large egg, size 7
  • ¼ cup plain flour
  • 2 tablespoons rice flour
  • sea salt and ground pepper
  • Yoghurt and Fresh Tomato Sauce
  • ¾ cup thick plain yoghurt
  • 2 medium vine tomatoes, diced
  • 1 clove garlic, crushed
  • finely grated zest 1 lemon
  • ½ teaspoon ground cumin
  • 2 tablespoons chopped herbs (use dill, mint or basil)
  • sea salt and ground pepper
View the method

Put the courgettes in a colander and toss through the teaspoon of salt. Leave to drain for 15 minutes. Place in a clean tea towel then roll up and squeeze out all the liquid. 

Place in a large bowl and add all the remaining ingredients, stirring to combine well. Season well with salt and pepper.

Cook spoonfuls of the mixture on a lightly greased barbecue flatplate until lightly golden and cooked through. Serve with the following yoghurt sauce or just a squeeze of lemon juice,
if desired. 

Yoghurt and Fresh Tomato Sauce

Put the yoghurt in a bowl and stir through the remaining ingredients. Season with salt and pepper.

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