• 300g carrots, washed but not peeled

  • 2 spring onions
  • 1 large egg, beaten
  • 6 tbsp plain flour

  • 2 tsp cumin seeds
  • 2 tbsp olive oil

  • 100g halloumi, sliced

  • 200g baby leaf spinach
  • ½ lemon, juiced


  1. 1

    Coarsely grate the carrots and thinly shred the spring onions. In a bowl, combine the egg, flour and 1 tsp cumin seeds. Season with a pinch of salt and plenty of black pepper and mix to make a batter. Stir in the carrots and spring onions.

  2. 2

    Heat the oil in a large frying pan on a medium-high heat. Place 8 spoonfuls of the fritter mix into the hot oil, well spaced out, and flatten slightly with the back of a spoon. You may need to do this in 2 batches unless your pan is very large. Fry for 2-3 minutes each side until golden and firm enough to turn. When cooked, remove to a plate lined with kitchen paper. Keep warm under foil or in a low oven. 

  3. 3

    Meanwhile, heat another non-stick frying pan and dry-fry the halloumi slices until golden on each side. Remove from the pan and keep warm. Add
 the remaining cumin seeds to the pan and cook, stirring, for 30 seconds, until fragrant. Add the spinach and
 stir over a high heat for 
1 minute or until starting to wilt. Season with salt and squeeze over the lemon juice. Serve 4 fritters per person with the spinach and halloumi on the side. 

Nutritional Details

Each serving provides
  • Energy 2106kj 503kcal 25%
  • Fat 27.8g 40%
  • Saturates 11.7g 59%
  • Sugars 12.3g 14%
  • Salt 1.95g 33%

% of the Reference Intakes

Typical values per 100g: Energy 628kj/150kcal

Each serving provides

36.6g carbohydrate 7.4g fibre 22.0g protein

Also in these Scrapbooks

Back to top