I came up with this dish on my bike on my way home from work. I had big plans for cooking yesterday but I was too late for the market or butcher so I needed to change my plans: something simple yet satisfying.
I always love making couscous when I don’t have much time: ready in an instant and goes well with pretty much everything: fish, meat, vegetables, cheese, hot, cold, you name it.
I made 2 types of fritters, both with halloumi, one with sweet potato and the other with courgette and lemon zest. In stead of regular flour I used almond flour to tie the batter together, so it’s even gluten free!
The dressing I came up with on the spot, I wanted something tangy, yet sweet and fragrant and this fresh dressing was perfect partner for the fritters.
Sweet Potato, Courgette & Halloumi Fritters with a Lime, Honey, Koriander Dressing
- 2 tbsp olive oil
- juice from 1 lime
- 1 tsp honey (more to taste)
- 1 garlic clove, crushed
- 1 tsp rice wine vinegar
- 1/s tsp salt
- 1 good handful koriander
- 1/2 fresh chili or 1 tsp chili flakes
- 1 block of halloumi, grated
- 1 courgette
- 1 medium sized sweet potato
- Zest from 1 lemon
- 2 spring onions, finely chopped
- 3 eggs
- 8 tbsp almond flour
- Pepper & Salt
- Couscous salad
- 150 g couscous
- 1 red pepper, finely chopped
- 1/2 red onion, finely chopped
- 1 handful black olives, no pit
- 2 tbsp toasted pine nuts
- Juice of 1 lemon
- Glug good quality olive oil
- Pepper & Salt
Dressing (5 minutes)
Add all the ingredients to a blender and mix till smooth.
Taste and season to your liking: sweeter, saltier, more sour, up to you!
Fritters (15 minutes prep, 25 minutes frying)
Grate the halloumi and divide over 2 bowls.
Peel and then grate the sweet potato, add to one of the bowls.
Grate the courgette, lay it in a clean tea towel and squeeze out as much juice as possible.
Add the courgette to the other bowl.
In each bowl add some finely chopped spring onions.
In each bowl add 4 tbsp of almond flour and season with pepper and salt.
In a small bowl whisk 3 eggs and divide over the 2 bowls.
Mix both well. If mixtures seem too wet, add more almond flour. But they will be a little wet, they will come together while frying.
In a cast iron skillet (or other frying pan) heat a good glug of olive oil.
With a tablespoon spoon or ice-cream scoop scoop out a ball of the batter and place in the hot pan.
Press down with a spatula immediately to create a disc (± 5-7 cm in diameter).
Fry on one side until turning brown (± 4 minutes) and then flip, frying the other side (± 4 minutes).
The sweet potato one can do with an extra squish with the spatula on the 2nd side, you really want to make sure the potato is cooked through.
I could fit 4 in the pan at the same time. When done place the fritter on a plate with kitchen paper and cover with another plate to keep warm.
Repeat until all the batter is done.
Serve as is with the dressing as a snack, or like I did with a couscous salad.
Prepare the couscous as mentioned on the package.
When done, fluff it up with a fork and add all the chopped ingredients.
Season with pepper, salt and lemon juice