Carrot and Halloumi Fritter Pittas (V) from Hungry

By Erin Brown
Related Categories: Cookbook Confidential

“Falafel pittas are great and everything, but I think these carrot fritter pittas are just that little bit more exciting. The fritters are super-simple to make, with the halloumi and carrot giving that lovely balance of salty and sweet, and they make a really great option for healthy lunches on the go. For this easy lunchtime treat I’ve stuffed them in pittas with some salad and a yogurt sauce, but they’d be just as good served with wilted spinach and a couple of poached eggs as a weekend brunch.” Caroline Hanna, author of Hungry

Serves 3, with leftover fritters

150 g (5 oz) natural yogurt

Finely grated zest of 1 lemon

1 tablespoon olive oil

3 wholemeal pittas

3 tomatoes, sliced

150 g (5 oz) cucumber, sliced

Handful of shredded lettuce

20 g (. oz) fresh coriander, finely chopped

Salt and pepper

For the fritters

400 g (13 oz) carrots, grated

3 spring onions, finely sliced

250 g (8 oz) halloumi, grated

1 teaspoon ground cumin

75 g (3 oz) plain flour

2 eggs, beaten

To make the fritters, place the grated carrots, spring onions, halloumi and cumin into a large mixing bowl, and stir to combine. Sprinkle over the flour, mix again, then add the eggs and mix a final time until everything is thoroughly combined.

In a smaller bowl, combine the yogurt and lemon zest with a pinch of salt and pepper and set aside.

Heat the olive oil in a nonstick frying pan over a medium-low heat, then add large spoonfuls of the fritter mix and flatten down. Fry the fritters for about 4 minutes on each side, until golden brown. Repeat with the remaining mixture to make about 12 fritters in total.

Slice open the pitta breads along the long edges and toast for 1 minute to give a slight crunch (this is optional).

Assemble your pittas by stuffing each with 2 fritters, a few slices of tomato and cucumber and some of the shredded lettuce. Drizzle some of the lemony yogurt inside, then finish with a scattering of coriander.