One for the savoury files, this recipe is soo easy. Minimum effort yeilds delicious results – everything gets thrown into one bowl, mixed and then cooked. These fritters are super versatile too, they are great for lunchboxes (they rock as leftovers!), awesome for brunch, lunch or dinner (try with a big serve of yummy rocket leaves on the side, also super quick) and they are perfect for entertaining, you can even halve the size you cook to teaspoon size for the cutest little canapes!This recipe is free from gluten and nuts. It makes 12 burger size fritters, or 24 canape size ones.
3 tblsp coconut oil or olive oil to fry
*2 1/2 cups of roast pumpkin equals approximately half a small Japanese or Grey pumpkin OR 300g cooked pumpkin. Try use leftovers for this recipe! If you are doing a roast cook up a bit extra to enjoy this the next day. It does not matter the size of the roast pumpkin pieces, it all gets mixed in anyways. I’m sure you could also use steamed pumpkin however I prefer the roasted pumpkin as it has that lovely caramelised flavour to it.
Chop your haloumi into tiny pieces. I cut lengthways then through the middle, then cube for little pieces.Ok this is not an Instagram worthy photo! But you can see my itty bitty pieces of haloumi here, this will give you an idea of the size.
Next simply add EVERYTHING, except the oil for frying, into a mixing bowl and gently combine. I mixed until only just combined, you still want a bit of texture to the fritters, over mixing will make them a little sloppy.
Heat a large frying pan over medium heat and add the oil.
Add tablespoons of the mixture (or teaspoons for bite sized) and fry on each side for 3 to 4 minutes.
Now serve – how easy is that!?These were a huge hit in our house, and easy to make with minimal cleaning up. I hope you love them as much as we do!
If you give these a go please let me know, I love seeing what you get up to in the kitchen!