Carrot & coriander fritters with halloumi & sweet lemon dressing

Brisbane's Best Yoga studio

Serves 2-3

Prep time: 15 minutes + 30 minutes chilling time

Cooking time: about 10 minutes


For the Fritters:

  • 250g hallumi
  • 4 large carrots, coarsely grated or shredded
  • 5 spring onions, finely sliced
  • a small bunch of coriander, leaves chopped
  • 1 tablespoon coriander seeds, toasted and crushed
  • 20g gram or chickpea flour (or plain flour)
  • 2 eggs, beaten

For the Dressing:

  • 1/2 garlic clove, crushed
  • 1 tablespoon mild honey
  • 1 teaspoon wholegrain mustard
  • finely grated zest and juice of 1 lemon
  • 90ml olive oil
  • Robust leaves – chicory, radicchio, rocket and watercress – all bring out the best in this dressing. If you rather use a milder leaf you might want to replace the honey with 2 tablespoons finely grated Parmesan to pep it up and balance out the flavours.

Combine all the ingredients in a screw-top jar with salt and pepper, and shake until thoroughly blended.

Makes about 100ml.

To finish:

  • 3 tablespoons olive oil
  • handful of rocket leaves
  • 4 tablespoon of sweet lemon dressing


    1. Coarsely grate 50g of the halloumi and add to the carrots in a mixing bowl
    2. Slice the remaining halloumi and set aside
    3. Add the remaining fritter ingredients to the mixing bowl
    4. Season with pepper and just a little salt and mix well
    5. Form in 12 round cakes, flattening them with your hand, and lay out on a tray
    6. If you have time, chill them for 30 minutes to firm them up
    7. Heat the olive oil in a pan and fry the cakes on each side until golden
    8. Remove to a plate and keep warm in a low oven while you fry the halloumi for a minute or 2 on each side, you won’t need any extra oil for this
    9. When done, the cakes should be crisp and golden
    10. Lay the fritters and halloumi slices on serving plates with the rocket, and drizzle with sweet lemon dressing
    11. Enjoy!