Quick, healthy dinner anyone? I’m really trying my best to provide simple everyday recipes that can be made in a short amount of time since that’s what you guys have requested the most. Aaand also that’s about what I have time for after work, gym, and social life. These zucchini-carrot-halloumi fritters are divine. You can make a large batch, bake in the oven and freeze for later. We ate them with a mango-chutney yogurt sauce, quinoa, and kale-spinach salad. YUM! Pssst! Yes, you can skip the halloumi and eggs and add more breadcrumbs if you vegan and yes you can skip the breadcrumbs and add another egg or potato starch if you gluten-intolerant.
Zucchini-carrot-halloumi fritters
- April 6, 2020
- 4
- 45 min
- Print this
Ingredients
- 1 pack halloumi
- 4 carrots
- 1 yellow zucchini (ok you can use green)
- 1 yellow onion
- 2 cloves garlic
- 2 eggs
- 1 chili
- 1/2 dl breadcrumbs
- Lots of fresh chives
- Salt
- Pepper
- Chili flakes
Directions
- Step 1
- Heat the oven to 200°C.
- Step 2
- Grate the halloumi, carrots, zucchini, onion, and garlic!
- Step 3
- Place in a bowl and add eggs, chopped chili, breadcrumbs, salt, pepper, chili flakes, chopped chives, and other spices if you so wish. Let it sit for about 15 minutes!
- Step 4
- Form patties, place on a baking paper covered pan and bake in the oven for 30 minutes until golden!
Hope you like it,
Michelle
