This recipe is so easy and minimum effort yields delicious results – everything gets thrown into one bowl, mixed and then cooked. These fritters are super versatile too, they are great as leftovers for lunches to take to work, awesome for brunch, lunch or dinner (try with a big serve of yummy rocket leaves on the side, also super quick) and they are perfect for entertaining, you can even halve the size you cook to teaspoon size for the cutest little canapes! 

This recipe is free from gluten and nuts. It makes 12 burger size fritters, or 24 canape size ones.

INGREDIENTS

2 1/2 cups roast pumpkin*

100g haloumi

1/2 cup finely chopped parsley

2 eggs

1/2 cup gluten free self raising flour (I use Orgran brand as it has no soy)

pinch salt and pepper

3 tblsp coconut oil or olive oil to fry

*2 1/2 cups of roast pumpkin equals approximately half a small Japanese or Grey pumpkin OR 300g cooked pumpkin. Try use leftovers for this recipe! If you are doing a roast cook up extra pumpkin to enjoy this the next day. It does not matter the size of the roast pumpkin pieces, it all gets mixed in anyways. I’m sure you could also use steamed pumpkin however I prefer the roasted pumpkin as it has that lovely caramelised flavour to it.

METHOD

Chop your haloumi into tiny pieces - cut lengthways then through the middle, then cube for easy little pieces. Next simply add EVERYTHING, except the oil for frying, into a mixing bowl and gently combine. I mixed until only just combined, you still want a bit of texture to the fritters, over mixing will make them a little sloppy.

Heat a large frying pan over medium heat and add the oil.

Add tablespoons of the mixture (or teaspoons for bite sized) and fry on each side for 3 to 4 minutes.

Now serve – how easy is that!? These are a huge hit and easy to make with minimal cleaning up. 

We love following your healthy adventures so please tag us on #bareandwilde so we can see what you get up to.