CARROT, HALOUMI & RICOTTA FRITTERS

CARROT, HALOUMI & RICOTTA FRITTERS WITH CHICKPEAS & SPINACH

These fast fritters are vegetarian, gluten-free and packed with flavour.

4 carrots, peeled, coarsely grated
250g haloumi cheese, coarsely grated
250g firm ricotta
1 egg lightly beaten
2 tabs olive oil

400g can chickpeas, rinsed, drained
1 clove garlic, crushed
2 teasp smoked paprika
150g baby spinach

Mix the carrots, haloumi, ricotta and egg in a large bowl.  Season with salt and freshly ground black pepper, divide the mixture into 12 even portions and shape each into an 8cm-diameter patty.

Heat half the oil in a large non-stick frying pan over a medium-high heat.  Add 4 of the patties and cook for 1-2 minutes or until golden underneath.  Use a spatula to turn each patty and cook for a further 2 minutes or until golden.  Transfer to serving plates.  Repeat in 2 more batches. Heat the remaining oil in the same frying pan.

Add the chickpeas, garlic and paprika and cook, tossing, for 1 minute. Add the spinach and cook, tossing, for 2-3 minutes or until the spinach has just wilted and the mix is heated through.  Serve immediately with the fritters.

Courtesy Sarah Hobbs/Cuisine, NZ Gardener Garden Diary