Pumpkin-Halloumi Fritters & Salad Wraps

It has been a while since my last blog entry. Other things have taken priority over the last so long. Namely, painting the exterior of our house (fun-fun!), acupuncture patients to treat, weekends away with friends … and so on.

Just dropping in today with a quick recipe. As the weather warms up here on the Gold Coast, we begin to crave cooler and lighter foods. Despite this, we still need to support our digestive system. Eating too many cold and raw foods can negatively impact on our digestive system functioning. I try to incorporate warming and nourishing foods whenever possible to balance out the raw salads that often accompany our meals. This dish features pumpkin – a weekly staple in our house – of which I had an abundance of last night so had to create a recipe to use it up! Pumpkin is warming and very supportive of our digestive system.

This recipe features Pumpkin-Halloumi fritters, which we cut up and ate with salad in wraps. You can use whatever wraps you prefer. I make my own and love this recipe -https://thecafesucrefarine.com/best-ever-homemade-flour-tortillas/

Pumpkin-Halloumi Fritters & Salad Wraps

Pumpkin-Halloumi Fritters:

Ingredients:

  • 500 grams pumpkin, grated
  • 180 grams halloumi cheese, grated
  • 1/2 brown onion, diced finely
  • 4 eggs
  • 1/2 cup of flour (of choice)
  • Juice and zest of 1 lime
  • Small piece of fresh ginger, grated finely
  • Good handful of mint
  • Salt & pepper, for seasoning
  • Oil for cooking

Method:

  1. I pre-cooked the onion in a little oil until translucent. This step isn’t necessary but I love the caramelised onion flavour in dishes (versus the raw onion flavour!).
  2. Add pumpkin, halloumi, cooked onion, eggs, flour, ginger, lime juice/rind,and mint into a bowl and mix well. Season with salt & pepper.
  3. Add a little oil to a fry pan and cook fritters in batches. I used approximately 2 tablespoons of mixture for each fritter. I cooked them on a low heat for about 4-5 minutes on each side. Place a lid/cover over the pan for the first 6-7 minutes to ensure the pumpkin cooks through well.

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Making the wraps:

  • I broke the fritters up a little and placed 1 1/2 fritters in a wrap with cucumber, tomato, capsicum and a little sour cream and sweet chilli sauce.
  • You can use whatever salad ingredients and sauces your family enjoy.

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The extra fritters made great lunches for us today:-)

Hopefully my next blog post won’t be so far away – our exterior house painting project is almost finished!

Enjoy 🙂

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Author: essenceandacupuncture

Hey my name is Clare and I’m an Acupuncturist and Mum. I started this blog because I wanted to share some ideas about health, food, the home, and ‘home-made’ that have worked for my family. I believe in taking a balanced and practical approach to health and life and think there are simple things we can all do to improve our health and well being, and that of our children.

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