BUTTERNUT SQUASH & HALLOUMI FRITTERS WITH MINT YOGURT

Super simple but super delicious, these fritters are soft in the middle but crisp on the outside and packed with sweet squash and salty halloumi. The hint of fragrant herbs and curry spices are complimented with a soothing mint yogurt.

(makes about 10 fritters)

You’ll need:

1 butternut squash

1 block of halloumi

2 spring onions, finely chopped

1tsp cumin

1tsp turmeric

1tsp sweet smoked paprika @lachinata

1tsp garlic powder

Black pepper

A handful of fresh coriander, finely chopped

1tbsp wholemeal flour, or flour of choice

1 egg, whisked

Olive oil

 For the yogurt

4tbsp Greek yogurt @fage

A few leaves of fresh mint, finely chopped

Squeeze of ½ small lemon

Pinch of salt

Method:

1.Slice off both ends of the butternut squash and peel the skin. Slice the squash into 3 large chunks then grate each chunk using the widest side of a cheese grater.

2. Place the grated squash into a large bowl. Then, grate the block of halloumi and add this to the bowl along with the chopped spring onion.

3. Next, pour the whisked into the bowl and stir to combine. Add in all the herbs and spices and mix well. Season with pepper, the halloumi provides a strong flavour of salt. Mix in the flour- this helps to hold the mixture together slightly.

4. Heat a large non-stick frying pan with olive oil and bring to a medium heat. Using a spoon, scoop out a spoonful of the mixture and place it into the pan. Flatten with a spatula and repeat this process with the remaining batter.

5. Fry the fritters for about 3-4 minutes until golden. Flip and cook on the other side, about 2-3 minutes longer until crispy.

6. Now time to prepare the yogurt- in a small bowl or ramekin, add the yogurt, lemon juice, fresh mint and pinch of salt and mix well. Set aside in the fridge until the fritters are ready.

7. Once cooked, serve the fritters on a plate with a dollop of the yogurt, a fresh side salsa and a dollop of chutney works well too!

These also work great made in advance- they’re just as tasty eaten cold too!

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Credit: Hannah Wilding (@hans.hungry)