Wowie what a flavours! The sweet potato goes super well with the cheesy halloumi, crispy on the outside and soft & gooey in the inside. The dipping sauce is tangy and herby and sweet at the same time, with a drop of yoghurt and a spoon of mayo for extra richness.
Serve as is for lunch, or together with some merquez sausages and a simple salad as a main.
Sweet Potato Halloumi Fritters with Koriander & Lime 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 bunch koriander
- 1/2 fresh chili or 1 tsp chili flakes
- 1 - 2 tbsp yoghurt (optional)
- 1 - 2 tsp mayonnasie (optional)
- 1 block of halloumi, grated
- 2 medium sized sweet potato
- 2 spring onions, finely chopped
- 3 eggs
- 8 tbsp flour (all purpose, whole wheat or almond)
- Pepper & Salt
- 2-3 tbsp olive oil for frying
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!
For a creamier sauce add some yoghurt and / or mayonnaise till you get your desired consistency.
Fritters (10 minutes prep, 30 minutes frying)
Grate the halloumi and add to a large bowl.
Peel and then grate the sweet potato, and squeeze out as much liquid as you can. I used my hands and squeezed above the sink.
Add it to the bowl together with the spring onion, eggs, 4 tablespoons of flour and season with pepper and salt.
If the mixture is still to wet add more 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 on medium heat until turning brown (± 4 minutes) and then flip, frying the other side (± 4 minutes).
I could fit 4 in the pan at the same time.
Test if the sweet potato is cooked through. When done place the fritters on a plate with kitchen paper and cover with another plate to keep warm.
Repeat until all the batter is done.