Try this great recipe that’s perfect for a light lunch or weekend brunch, or to pop into a lunchbox on working days

Today we’re bringing you some more tasty and nutritious meal inspiration from The Food Medic.  Who doesn’t love a crispy fritter?  Here grilled halloumi and an avocado mash are the perfect accompaniments.

Ingredients – serves 4

1 courgette, grated

500g white potato (approx. 2 medium potatoes), peeled and grated

3 garlic cloves, crushed

1 white onion, diced

3 tbsp gram/chickpea flour

¾ tsp salt

2 tsp paprika

Pinch of pepper

1 large pack halloumi, sliced

2 avocados

1 lime

Chilli flakes (optional)

1 bag rocket leaves

16 cherry tomatoes, sliced into quarters


Begin by draining the water out of the grated courgette and potato.  You can do this by placing them in a clean tea towel and wringing the liquid out.  Empty the veg into a bowl once they’re drained.

Add the crushed garlic, diced onion, gram flour, salt, paprika and pepper to the bowl and combine.

In a large saucepan over a medium heat, add a large glug of olive oil.  Split your mixture in to 8 fritters, then fry them in a couple of batches.  Fry them in the pan for around 3 minutes on each side until crispy and cooked through.

Meanwhile grill the halloumi, and in a bowl mash the avocados and squeeze the juice of the lime over it to keep it fresh.  Stir through some chilli flakes.

Line your serving dish (or lunch boxes) with rocket and tomatoes, then pile on the fritters and halloumi topped with dollops of the avocado smash.  If filling a lunch box, allow two fritters per person.


Recipe development for The Food Medic by Luce Hosier for thefoodmedic.co.uk