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.
|3 cups||grated beetroot|
|1 Tbsp||grated ginger|
|1 clove||garlic, crushed|
|1 cup||fresh corn|
|½ cup||chopped coriander, plus leaves to garnish|
|Pinch||of chilli flakes|
- 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.