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Butternut squash and halloumi fritters with coriander yoghurt

These are amazing for lunch or brunch. Top with bacon, a fried egg, beans or just eat them as a snack on their own with the yoghurt. They are delicious! The sweet butternut squash is such a perfect partner for the salty halloumi with just a kick of spice.

30 minutes
30 minutes
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Ingredients checklist
For the fritters
0.5 --empty--
0.5 --empty--
2 Teaspoon
1 Teaspoon
0.5 Teaspoon
1 --empty--
2 Tablespoon
For the coriander yoghurt
100 Gram
1 --empty--
1 --empty--
1 Tablespoon
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  1. Start by peeling the butternut squash and grating into a large bowl. Be careful of your fingers, this bit can bit a bit tricky
  2. Next, grate in the halloumi and add the spices, egg and flour and a good grinding of black pepper. Mix it all up to combine.
  3. Heat a small amount of oil in a frying pan on a moderate heat. Take a heaped dessert spoon of the mixture and add to the pan, squashing it down flat with a spatula. Repeat until the pan is full, you should be able to fit four or five in there, depending the size of your pan.
  4. Fry until golden on one side. Try not to move them too much until you're confident one side has crisped up, then flip over and repeat on the other side. Once golden all over, remove from the pan and keep somewhere warm, before repeating with the rest of the mixture
  5. Meanwhile, make the coriander yoghurt. Combine all the ingredients, coriander stalks and all in a small blender, and whiz it up until you have a vivid green paste. Add a good pinch of salt, mix again and check you are happy with the consistency. If it's particularly thick yoghurt, you may need to add a splash of water. Serve up in a small bowl alongside the fritters.