A fresh and zingy treat! In traditional Chinese medicine, spring onions are used to prevent winter coughs and colds and contain phytochemicals that boost immunity. Chickpeas are high in bone-supporting calcium, heart-helping potassium and may help reduce LDL (bad) cholesterol.
Prepare: 15 minutes
Cook: 20 minutes
- 200g/1½ cups grated beetroot
- 150g/1¼ cups halloumi
- 2 garlic cloves
- 2 eggs
- 2tsp cumin seeds
- 1 lemon – zest and the juice
- Small bunch fresh parsley or coriander
- Small bunch fresh mint
- 400g/2½ cups/1 tin chickpeas*
- 2tsp sumac
- 1 tomato
- 1 cucumber
- 2 spring onions
* no chickpeas are allowed in the first 14 days of the Refresh programme. Instead, substitute with 100g chopped walnuts or pistachios.
- Peel and grate the beetroot and halloumi into a large bowl. Add the lemon zest, cumin, crush and add the garlic. Crack in the eggs and season well with salt & pepper.
- Mix well, then set aside. Set the oven on to low heat, approx 80°C.
- Make chickpea/nut salad by trimming and finely slicing the spring onions and placing in a bowl with diced tomato, roughly chopped cucumber and drained chickpeas or chopped nuts.
- Remove the mint leaves from their stalks and roughly chop. Chop the parsley, stalks and leaves and add all the herbs to a bowl. Add the lemon juice, 1tbsp olive oil and the sumac. Season with salt and pepper and stir.
- Place a frying pan on a medium heat with 1tbsp oil (coconut or olive). When hot, drop in large spoonfuls of the beetroot and halloumi mix (aiming to make 10 fritters).
- Fry for 3 minutes on each side. If making in batches, keep the cooked fritters warm in the oven.
- Serve with a side salad.
Beetroot can stain, so wear gloves when grating, if you don’t want pink fingers. This is a messy but fun recipe that children enjoy helping with!
Nutrition (per serving):
- 722 kCal
- 46g total fat
- 15g saturated fat
- 51g net carbs
- 33g protein
- 12g fibre