- 5 tbsp (heaped) self-raising flour
- 2 eggs
- 75 ml (~ 1/4 cup) milk
- 225 g halloumi cheese, cut into 1cm dice (~ 1 1/2 cups when diced)
- 170 g (~ 2/3 cup) tinned kidney beans
- 150 g (~ 3/4 cup) tinned sweetcorn
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne chilli pepper
- 1/4 tsp ground cumin
- Black pepper
- Oil for frying
Add the self-raising flour to a large mixing bowl, and create a well in the middle. Add the eggs, and gradually mix to combine - using a small whisk or fork is best to help prevent lumps. Add the milk, and mix until smooth.
Add the diced halloumi, kidney beans, sweetcorn, spices, and a good pinch of black pepper, and mix to combine.
Heat about 1tbsp of oil in a non-stick frying pan, and add a couple of spoonfuls of the batter (around 1/8 of the mixture). Cook for a few minutes over a medium heat, then use a spatula to flip the fritter over. Cook until both sides are golden brown and the fritter is fairly firm.
Remove the cooked fritter from the pan, and place on a plate lined with kitchen paper. Cook the remaining fritters - you may need to add a little more oil to the pan between every few fritters.
Serve warm.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.