Recipe: Carrot & haloumi fritters

SARAH HOBBS
Last updated 11:23 05/08/2014
Fritters
Steve Brown

FRESH FRITTERS: These vegetarian patties are healthy, gluten-free and a guaranteed crowd-pleaser.

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We're big fritter fans at Cuisine and these are vegetarian, gluten-free and packed with flavour.

CARROT & HALOUMI FRITTERS WITH CHICKPEAS & SPINACH

NEED TO KNOW

Main ingredient Carrots
Type of dish Vegetarian
Course Lunch
Cooking time <30 min
Serves/makes 4
Special options Gluten-free

4 (about 400g) carrots, peeled, coarsely grated
250g haloumi cheese, coarsely grated
250g firm ricotta
1 egg, lightly beaten
2 tablespoons olive oil
400g can chickpeas, rinsed, drained
1 clove garlic, crushed
2 teaspoons smoked paprika
150g baby spinach leaves

1. Put the carrots, haloumi, ricotta and egg in a large bowl. Season with salt and freshly ground black pepper then mix well to combine.

2. Divide the mixture into 12 even portions and shape each into an 8cm-wide patty.

3. Heat half the oil in a large non-stick frying pan over medium-high heat. Add 4 of the patties and cook for 1 1⁄2 minutes or until golden underneath. Use a spatula to carefully turn each patty and cook for a further 2 minutes or until golden.

4. Transfer to serving plates. Repeat in 2 more batches with the remaining patties.

5. Heat the remaining oil in the same frying pan. Add the chickpeas, garlic and paprika and cook, tossing, for 1 minute.

6. Add the spinach and cook, tossing, for 2-3 minutes or until the spinach has just wilted and the mix is heated through. Serve immediately with the fritters.

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