Updated 3rd September 2026
Recipe: Courgette, lentil, and halloumi fritters
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This is a recipe from my new cookbook, Good Mood Food, which is available to pre-order now.
For me, these easily beat pancakes. These fritters are delightfully light, airy, and easy to make. The squeaky cheese halloumi from Cyprus provides fantastic texture and a high melting point, though sadly, it is not fermented with microbes.
You could serve the fritters with a poached or fried egg, with some hummus on the side, or, as suggested below, with sauerkraut and my chili pickle sauce swirled through yogurt.
Serves: 2-4
Preparation Time: 10 minutes
Cook Time: 15 minutes
Ingredients
1 courgette, coarsely grated
125 g halloumi, coarsely grated
20 g parsley, finely chopped
½ 400 g tin of lentils, drained and rinsed
2 tsp spice mix (recipe in Good Mood Food) or garam masala or baharat
30 g chickpea or gram flour
1 tsp baking powder
2 eggs
2-3 tsp extra virgin olive oil
Top ups
Chili pickle sauce (recipe in Good Mood Food)
Sauerkraut
Fresh parsley, or coriander, dill, or mint
Method
Put all the ingredients into a medium bowl, season with salt and pepper, and mix to combine.
Place a large non-stick frying pan over a low heat with 1 tsp of olive oil. When warm, add two tablespoons of mixture per fritter to the pan (you should fit 3 or 4).
Flatten them down with the back of the spoon so they are as compact as possible. Fry for 2-3 minutes.
Carefully but confidently flip each fritter and fry for 2-3 minutes on the other side. Continue until you have used all of the mixture.
Serve each fritter with fried or poached eggs, sauerkraut, fresh parsley, and chili pickle sauce swirled through some yogurt.
