Courgette, Herb & Halloumi Fritters with Tzatziki, Pistachio, & Pomegranate

If you need a little bit of inspiration for a meat free meal, why not give these courgette and halloumi fritters a go. Everyone loves a fritter, and with salty halloumi, warming spices, plenty of fresh herbs, lemon and garlic, these are really tasty and quick to whip up. Feta would also work really well. Some cooling mint tzatziki, fruity pomegranates and nutty toasted pistachios add more texture and flavour. These will become a staple in your house as they have in ours. They would also be a great addition to any big mezze spread.

(Serves 4 - £2.30 per portion)

1. Remove the seeds from a whole cucumber and grate the flesh. Add 1/2 tsp salt and place over a sieve to drain any excess moisture while you make the fritters.
2. Grate the courgettes into a sieve and sprinkle over 1 tsp of salt. Squeeze out as much excess moisture from the courgettes as you can (sometimes it is easier to do this in a clean j-cloth).
3. Add the grated courgettes to a large bowl and add 225g grated halloumi, half a bunch of finely chopped dill and oregano (or parsley), four finely sliced spring onions, the zest of a lemon, 3 crushed garlic cloves, 1 tsp each of paprika, cumin, ground coriander and ground cardamom, a pinch of cayenne, 1 tsp baking powder, 2 beaten medium eggs, and plenty of seasoning. Mix well.
4. Heat 1 tbsp olive oil in a nonstick large frying pan over a medium/high heat. Add large spoonfuls of the fritters, trying not to overcrowd the pan. Fry for a few minutes on each side until golden and crispy and leave to drain on kitchen paper. Repeat until all the mixture is used up.
5. Meanwhile, add the grated cucumber to a bowl with 250g natural yoghurt, half a bunch of finely chopped mint, the juice of a lemon and some seasoning.
6. Serve the fritters with the tzatziki on the side, a little salad if you fancy, a scattering of extra herbs and sliced spring onions, some pomegranate seeds and toasted pistachios.