Winter vegetable & halloumi fritters - a quick and easy lunch

As a result of trying to combine healthy eating with trialling some new recipes I seem to have accumulated a few odds and ends that needed eating up....half a swede here, a odd parsnip or two plus half a pack of halloumi leftover from having some friends around for lunch.

I recently made the parsnip & halloumi fritters listed on the Waitrose web site but thought they were a little bland and could do with some spicing up. Here is my version, perfect for an easy weekend lunch.

Winter vegetable & halloumi fritters - serves 4

½ swede, coarsely grated
1 parsnip, coarsely grated
2 carrots, coarsely grated
100g halloumi, coarsely grated
4 spring onions, chopped
1 red chilli, finely chopped (with seeds)
2 tsp ground cumin
3 tsp dukkah
½ seasalt
70g polenta
40g plain spelt flour
1 tsp baking powder
100ml almond milk (or normal milk)
2 eggs
1-2 tbsp olive oil

Mix together all the ingredients except the eggs and milk so that everything is well combined. In a separate bowl, beat together the eggs and milk and stir this into the vegetable mix. In a large frying pan, heat up a tbsp or two of olive oil on a medium heat. Place spoonfuls of the mixture into the hot oil and fry them gently until golden on one side, about 2-3 minutes before flipping them over carefully. You should get about 10 fritters from the recipe. Do them in batches, keeping the cooked ones warm under some foil or in the oven. Serve with a squirt of chilli sauce and maybe a small salad.