Turmeric Spiced Carrot & Halloumi Fritters with Coriander, Fried Eggs & Avocado

Ingredients

VEG, GF, RSF

30 mins

4-6

Fritters

• 3 cups coarsely grated carrots (6-7 large carrots)
• 280g halloumi, coarsely grated
• 2 eggs
• ¼ cup buckwheat flour
• 1 tbs ground turmeric
• ½ tsp ground cinnamon
• ½ tsp ground cumin
• ¼ tsp chili flakes
• Pinch flaked sea salt
• ½ tsp freshly grated ginger
• ¼ cup coriander stalks, finely chopped
• 1-2 tbs ghee (you could also use butter or coconut oil)

To Serve

• Pan fried or poached eggs
• Fresh coriander leaves
• Sliced avocado
• Natural greek yoghurt or coconut yoghurt
• Chili flakes
• Flaked sea salt

Method

1. In a large mixing bowl, combine the grated carrot and halloumi with the eggs, buckwheat flour, spices, fresh ginger and coriander stalks, mixing together until well combined.
2. Put a frying pan onto medium heat. Once the pan is hot add a tsp ghee to the pan.
3. Once the ghee is melted, add scoops of the carrot and halloumi mixture to the pan, forming three fritters roughly 2-3 tbs each in size.
4. Spread the scoops out in the pan with a fork so they become a little flatter. I like to use a fork to ‘fluff’ the mixture as I spread it, rather than using a spatula or spoon to flatten it. This helps to keep the fritters light and not stodgy. 
5. Cook until golden brown on each side (a couple of minutes cooking time on each side).
6. Remove the fritters from the pan and repeat with the remaining mixture.
7. Serve the fritters with a fried or poached egg, some sliced avocado, a dollop of coconut or natural yoghurt, and sprinkle with chili flakes, coriander leaves and sea salt. Enjoy!