To make these ahead of time, place the fritters in a single layer on a baking tray. Top with the cooked halloumi and place into the oven for a few minutes before serving. The ginger adds a hint of spice to the beetroot — a perfect match.
Ingredients
| 3 cups | grated beetroot |
| ½ tsp | salt |
| 1 Tbsp | grated ginger |
| 1 clove | garlic, crushed |
| 1 cup | fresh corn |
| ½ cup | chopped coriander, plus leaves to garnish |
| ¼ cup | flour |
| 2 | eggs |
| Pinch | of chilli flakes |
| Oil | for frying |
| 150g | sliced halloumi |
Directions
- In a large bowl combine the beetroot, salt, ginger, garlic, corn, coriander and flour. Stir through the eggs and chilli flakes, mixing well.
- To cook, heat a medium-sized pan and drizzle a little oil. Place in a heaped tablespoon of mixture, cooking for 3 or 4 minutes, then flip and cook for a further 2 or 3 minutes. Remove and continue to cook the remaining mixture.
- In the same pan turn up the heat a little. Fry the halloumi on each side for 20 seconds until lightly browned.
- To serve, cut the halloumi while warm into pieces that fit nicely on to the fritters. Top with coriander leaves.
