The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Courgette & Halloumi Fritters with Speedy Chilli dipping sauce
These easy halloumi fritters are ready in a flash! Starring courgettes and herby oregano. Serve with a refreshing salad of mint, sweetcorn and green beans. For drizzling? A delicious chilli dipping sauce.
New
6 plants
Serving size
Ingredients
- 50g honey
- 1 cucumber
- 2 handful of fresh mint
- 2 tbsp red wine vinegar
- 250g halloumi (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 8 tbsp cornflour
- 280g sweetcorn (sweetcorn, water, salt)
- 2 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 80g rocket
- 1 chilli
- 2 courgette
- 8 tbsp chickpea flour (chickpea flour (100%))
- 240g green beans
Nutritional Information
Calories: 573
Protein: 27g
Carbs: 52g
Fat: 28g
Courgette & Halloumi Fritters with Speedy Chilli dipping sauce
These easy halloumi fritters are ready in a flash! Starring courgettes and herby oregano. Serve with a refreshing salad of mint, sweetcorn and green beans. For drizzling? A delicious chilli dipping sauce.
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Cooking Instructions
- Make the chilli dipping sauce; Finely dice the chilli (remove the seeds for less heat). Add to a small bowl with the honey and half of the vinegar. Mix well and season with sea salt and black pepper.
- Coarsely grate the courgette and place into a large mixing bowl. Season with sea salt and allow to sit for 5 mins. After 5 mins, place the grated courgette into a clean tea towel, and squeeze out any excess moisture.
- Coarsely grate the halloumi. Wipe the mixing bowl clean, and add the chickpea flour and pour in 150ml water and mix well. Add the grated halloumi, courgette, oregano and cornflour. Season well with sea salt and black pepper, then mix everything together. Form the mixture into 8 fritters.
- Heat a large frying pan (we recommend using a 25cm HexClad Hybrid Pan) with 1 tbsp oil on medium heat. Add the fritters to the pan and cook for 5-6 minutes per side, until golden brown. You may need to do this in batches.
- Trim and cut the green beans into 2cm pieces. Bring a saucepan filled with salted hot water to a boil. Add the green beans and boil for 3-4 mins, until cooked. Drain, then leave to cool.
- Pick the mint leaves from the stalks and finely chop. Dice the cucumber into 2cm cubes. Drain the sweetcorn. Add all to a large mixing bowl and toss with the red wine vinegar, and 1 tbsp olive oil. Add the green beans once cooled. Before serving, toss with the rocket.
- Serve the fritters alongside the salad, and with the chilli jam on the side.
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