Directions

1. If baking, preheat the oven to 190°C.

2. Slice the cabbage & shallots and grate the carrot & courgette. Alternatively, add roughly chop the veg and blitz in a food processor. Add to a large mixing bowl.

3. Either use a hand grater to grate the halloumi, or blitz it in a food processor until it resembles rice. Add the blitzed halloumi to the bowl.

4. Add the remaining ingredients, with the exception of the coconut oil, to the mixing bowl and combine. Add the salt & pepper to taste - we usually don’t need to add any extra salt.

5. If baking, divide the mix between 8 small dishes (ours are 2.5” in diameter), lined with greaseproof paper. Press them down and bake for 10-15 minutes, flipping them over if needed.

6. If frying, heat a teaspoon of the coconut oil in a small non-stick frying pan over a low-medium heat. Use wet hands to gently mould a fritter, then carefully place it in the pan. Use a spatula to flatten it down a little and repeat until the pan is full. We usually get 2 or 3 fritters cooking at one time.

7. Allow the fritters to cook for 3-5 minutes on one side before turning them over and cooking for another 3 minutes or so. Repeat with the rest of the coconut oil and fritter mixture.