Haloumi and mint just GO together, right? (Well actually, haloumi goes with just about everything). Here are my super simple haloumi and mint fritters. Hot or cold they are perfect for school holiday picnics, lunch boxes, Sunday brunch (pop them under a poached egg, I order you!) or an easy dinner.
Makes 12 fritters
1 carrot (grated and squeezed of moisture)
1 zucchini (grated and squeezed of moisture)
100g haloumi (grated)
2 sprigs mint leaves (shredded) plus more for garnish
4 tablespoons gluten-free plain flour
2 tablespoons coconut oil
Grate the zucchini and carrot and squeeze out any moisture. In a large bowl combine the carrot, zucchini, eggs, mint, haloumi and flour. Mix well.
Heat half the coconut oil on a large non-stick pan.
Using your hands (the mix will be chunky, not runny) roll a fritter at a
time into balls (golf ball size) and place straight onto your hot pan, flattening with
a spatula. Cook for 3 mins on each side or until golden brown and cooked through.
Cook fritters in batches, adding the remaining coconut oil as you go. Drain fritters on paper.
Serve with extra mint garnish and sea salt.
Enjoy hot or cold.
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