These delicious fritters are all about versatility so you can easily swap out the vegetables to make your own fritter creation. Both the fritters and green tahini can be prepared in advance, so they make for great meal prep. You can also make these fritters a little larger and use as a delicious veggie burger patty. The herbed tahini is amazing on anything from vegetables, to seafood, meats, and as a dip. Created by Chef Tom Walton
|Makes||8-9, 5cm Fritters|
|Total Time||20 Minutes|
|Container||2.0-litre Low-Profile Container|
Broccoli, Zucchini & Haloumi Fritters
- ½ medium broccoli, roughly chopped
- 1 medium zucchini, roughly chopped
- 1 cup white cabbage, roughly chopped
- 1 garlic clove
- Handful of parsley, coriander & mint, picked
- 1 shallot (green onion), roughly chopped
- ½ cup haloumi, roughly chopped
- 1 ½ teaspoon ground cumin
- 1 teaspoon salt flakes
- Zest of 1 lemon
- Good pinch of fresh ground black pepper
- ⅔ cup besan (chickpea) flour
- 3 Tablespoons olive oil
Herbed Tahini Sauce
- ⅓ cup hulled tahini
- ⅓ cup water
- 1 garlic clove
- 3-4 coriander sprigs
- ¼ lemon juice (plus extra to serve)
- Salt and pepper
- Za’atar, to serve
- Place the prepared broccoli, zucchini, cabbage, garlic, herbs and shallots into the Vitamix blender jug.
- Blend on a low speed to break down the vegetables, using the tamper to mix as you go.
- Add the haloumi, cumin, salt, lemon zest, pepper and besan flour then blend again to combine the mixture to the texture of soft breadcrumbs.
- Spoon the mix into a bowl, form into desired size fritters, and place onto a lined tray.
- Preheat a non-stick frying pan over a medium-high heat and use the olive oil to cook the fritters in batches, approximately 3 – 4 minutes each side.
- While the fritters cook, add the tahini, water, garlic, coriander, lemon, and a little salt and pepper to the container. Secure the base and blend on a high speed until a smooth sauce is achieved.
- Serve the fritters with the tahini sauce, extra lemon and za'atar dusted over, if using.