Lamb, courgette and halloumi fritters
Start a fritter Friday tradition at your place
Serves
4
Prep Time
10 mins
Cook Time
15 mins
Makes 12 fritters.
These lamb, courgette and halloumi fritters are what summer dreams taste like. Golden on the outside, soft and cheesy inside, and packed with juicy flavour that keeps you coming back for more. They’re light, fresh, and loaded with goodness, making the most of those sun-soaked courgettes.
Serve them up warm with a dollop of minted yoghurt and a crisp salad, and you’ve got yourself a meal that’s perfect for lazy evenings and second helpings.
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ShareIngredients
300g Quality Mark lamb mince
2 medium courgettes
grated150g halloumii
grated or crumbled½ onion
finely chopped3 garlic cloves
minced1 egg
3-4 Tbsp plain flour
2 tsp ground cumin
1 tsp smoked paprika
salt and pepper
to tasteolive oil
for fryingfresh mint
chopped4 Tbsp natural Greek yoghurt
Method
Grate the courgette and squeeze out excess moisture using a clean tea towel.
In a large bowl, combine the lamb mince, courgette, halloumi, onion, garlic, egg, flour, cumin, paprika, salt, and pepper.
Mix until well combined. The mixture should hold together. If it feels too wet, add a little more flour.
Form 12 small patties, roughly the size of your palm.
Heat a drizzle of olive oil in a large frying pan over medium heat.
Fry the fritters from 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain briefly on paper towels.
Serve with a dollop of natural Greek yoghurt mixed with chopped mint and a fresh green salad on the side.
