Elly Pear's Fast Days and Feast Days by Elly Curshen

Author:Elly Curshen
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2016-02-09T05:00:00+00:00

Root veg and halloumi fritters with frying-pan flatbread

These are inspired by the courgette and halloumi fritters I ate at Bell’s Diner in Bristol. A quintessential Antipodean brunch dish, usually served with poached eggs, they also make a great light supper dish, eaten in the sunshine with a glass of wine. Don’t worry, I checked.

The flatbreads are a bit of a revelation. I swear they take less than ten minutes from start to finish, and you don’t need to wait for the mixture to rise or even knead the dough for that long. They are ridiculously easy to make. Here, the flatbreads complement the fritters, the sharp lemon juice-dressed slaw and the crispy green salad – but they’re also ace as used here, like a kind of cheat’s mega-quick pizza base. Feel free to mix a teaspoon of sesame or nigella seeds into the dough mix if you want to jazz up the flatbreads.

Serves 2 as a main, or 4 as a starter depending on size of the fritters

For the flatbreads

175g plain flour, plus extra for dusting

generous pinch of salt

olive oil, for frying

flaked sea salt, for sprinkling

For the fritters

200g mixture of coarsely grated carrot, parsnip and beetroot (approximately 1 carrot, 1 parsnip, 1 medium beetroot)

100g halloumi, coarsely grated

2 tbsp finely chopped mint, plus a few whole leaves for garnishing

2 tbsp finely chopped dill, plus a few whole sprigs for garnishing

¼ tbsp toasted caraway seeds, plus a little for sprinkling

2 eggs, beaten

3 tbsp plain flour (optional)

vegetable, sunflower or grapeseed oil, for frying

flaked sea salt and freshly ground black pepper

To serve

Greek Yoghurt

Turkish chilli flakes

lemon wedges

First, put the grated veg in a colander and squeeze as dry as you can. Leave to drain while you get on with the rest of the recipe.

Next, make the flatbreads. In a large bowl, add the flour, 100ml water and pinch of salt. Mix until the dough is just sticking together, but not too moist. Put the dough on a floured work surface and knead for 3 minutes. Roll the dough into a log and cut it into four portions.

Flour a rolling pin and roll each portion of the dough out into a 2–4mm thick round.

Heat a large frying pan and coat the bottom with olive oil. Set over a medium-high heat. Fry the flatbreads, one at a time, for 1 minute or so on the first side until the edges have hardened and the surface starts to bubble. Flip it. Cook the second side for another minute or so until it is bubbly and golden brown. Slide onto a plate and sprinkle with sea salt.

Cover loosely with a clean tea towel while you cook the remaining flatbreads. Once they’re all done, put to one side until everything else is ready.

Wipe out your pan.

For the fritters, tip all the drained veg into a bowl and add the halloumi, herbs and caraway seeds. Season well with plenty of black pepper and a small pinch of sea salt. Add the eggs and mix well. Next, add the flour, if using, spoonful by spoonful, and mix well.

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