Project Description
Haloumi, Caramelised Onion and Chickpea Fritters
- Makes about 20
- Preparation time: 15 minutes
- Cooking time: 10 minutes
This tasty fritter can be made bite sized and served as the perfect canapé, or larger and served as a tasty entrée or lunch dish.
Ingredients:
- 180g Lemnos Haloumi, grated coarsely
- 400g can chick peas drained
- 2 medium brown onions, finely sliced
- 1/2 cup chickpea or besan flour
- 1 tbsp turmeric powder
- 1 tbsp smoked sweet paprika
- 2 tsp curry powder
- 2 tbsps olive oil
- 2 eggs lightly
- Sea salt and freshly ground black pepper
Dipping sauce (optional)
- 100g Lemnos Smooth Fetta
- 1 cup plain Greek style yoghurt
- 1 medium clove garlic crushed
- 2 tbsps chopped fresh mint
Method:
- Heat a large frying or sauté pan to a medium heat, add 1 tablespoon olive oil and the onion. Fry for about 10 minutes, stirring occasionally, until the onion softens and caramelises and turns a dark brown colour. Stir in the spices and curry powder and cook for a further 30 seconds, stirring constantly or until the spices smell wonderful. Allow the onion mix to cool slightly.
- In a large bowl, add the grated Lemnos Haloumi, drained chickpeas, chickpea flour, eggs and cooled onion and spice mix. Stir thoroughly and season to taste.
- On a medium high heat, add the remaining olive oil to a large heavy bottomed frying pan. Fry heaped teaspoons of the haloumi and chickpea mixture, turning once until golden brown on both sides. Drain on absorbent kitchen paper.
- Place all the sauce ingredients in a food processer and blitz until smooth.
- Serve the Haloumi fritters warm with the dipping sauce.
