- In a large mixing bowl, combine the grated carrot and halloumi with the eggs, buckwheat flour, spices, fresh ginger and coriander stalks, mixing together until well combined.
- Put a frying pan onto medium heat. Once the pan is hot add a tsp ghee to the pan.
- Once the ghee is melted, add scoops of the carrot and halloumi mixture to the pan, forming three fritters roughly 2-3 tbs each in size.
- Spread the scoops out in the pan with a fork so they become a little flatter. I like to use a fork to ‘fluff’ the mixture as I spread it, rather than using a spatula or spoon to flatten it. This helps to keep the fritters light and not stodgy.
- Cook until golden brown on each side (a couple of minutes cooking time on each side).
- Remove the fritters from the pan and repeat with the remaining mixture.
- Serve the fritters with a fried or poached egg, some sliced avocado, a dollop of coconut or natural yoghurt, and sprinkle with chili flakes, coriander leaves and sea salt.
6 to 7 large carrots, 3 cups coarsely grated carrots
280g halloumi, coarsely grated
¼ cup buckwheat flour
1 tbs ground turmeric
½ tsp ground cinnamon
½ tsp ground cumin
¼ tsp chili flakes
Faked sea salt
½ tsp freshly grated ginger
¼ cup coriander stalks, finely chopped
1-2 tbs ghee or butter
Pan fried or poached eggs
Fresh coriander leaves
Natural greek yoghurt or coconut yoghurt
Flaked sea salt