Ingredients:

  • 3 medium carrots (approx. 300g), peeled and coarsely grated
  • 8 ounces/225g halloumi cheese, grated
  • 2 large eggs, lightly beaten
  • 1/4 cup/30g all-purpose flour, plus extra for dusting
  • 1/4 cup/60ml milk
  • 1 tablespoon/15ml chopped fresh coriander (cilantro)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon chili flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2-3 tablespoons/30-45ml olive oil, for frying
  • 1 cup/240g plain Greek yogurt
  • 1/4 cup/15g fresh mint leaves, finely chopped
  • 1 tablespoon/15ml lemon juice
  • 1 clove garlic, minced (optional)

Instructions:

  1. Prepare the Yogurt Sauce: In a small bowl, combine yogurt, mint, lemon juice, garlic (if using), salt, and pepper. Stir well and set aside.
  2. Grate the Carrots and Halloumi: Grate the carrots and halloumi using a box grater.
  3. Combine Fritter Ingredients: In a large bowl, combine grated carrots, grated halloumi, eggs, flour, milk, coriander, cumin, ground coriander, chili flakes (if using), salt, and pepper. Mix well until thoroughly combined.
  4. Heat the Oil: Heat olive oil in a large skillet over medium heat.
  5. Form the Fritters: Scoop about 1/4 cup of the mixture per fritter and gently form into patties. Dust lightly with flour before placing them carefully in the hot oil.
  6. Fry the Fritters: Fry for 3-4 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.
  7. Drain the Fritters: Remove the fritters from the skillet with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
  8. Serve: Serve the fritters immediately with the mint-yogurt sauce.