Halloumi & Veg Fritters
Cheese / Side Dishes / Nut Free / Vegetarian
Keto Fitness Club
As a side dish, this recipe makes 4 portions - each portion contains:
276 Calories / 4.7g Carbs / 16.9g Protein / 19.6g Fat / 5.2g Fibre
As with all UK labels, the carbs listed above are already net carbs.
140g Cabbage, thinly sliced (this can be replaced with broccoli stalk or cauliflower)
50g Carrot, grated (this can be replaced with bell pepper)
60g Courgette, grated
40g Shallot, finely sliced
225g (1 block) Halloumi / Grilling Cheese (paneer will also work)
3 Large Eggs
15g Coconut Flour
½ - 1 tsp Kashmiri Chilli
Herb of choice, finely chopped
Salt & Pepper
If frying: 20g Cooking Coconut Oil
If baking, preheat the oven to 190°C.
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.
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.
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.
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.
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.
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.