Project Description

Haloumi, Caramelised Onion and Chickpea Fritters

New Recipe

  • 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:

  1. 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.
  2. 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.
  3. 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.
  4. Place all the sauce ingredients in a food processer and blitz until smooth.
  5. Serve the Haloumi fritters warm with the dipping sauce.
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