Ingredients 1 zucchini, coarsely grated
100 g sweet potato, coarsely grated
50 g potato, peeled, coarsely grated
150 g packet Halloumi, coarsely grated
20 g plain flour
1 tbsp olive oil
About 40 g rocket
½ carrot, peeled, cut into matchsticks
½ Lebanese cucumber, peeled into ribbons with a potato peeler
1 spring onion, thinly sliced
35 g Greek yogurt
½ tbsp mango chutney
½ tbsp lime juice
1 wholemeal bread roll
Put the zucchini, sweet potato, potato, halloumi, whisked egg and flour in a large bowl.
Stir to mix it all up and season.
Heat the oil in a frying pan over a medium heat. Put about 2 tbsp portions of the batter in the pan, and flatten slightly.
Cook for about 2 minutes on each side or until they are golden brown and cooked through.
Repeat with the rest of the batter until they are all cooked.
Mix the yogurt, mango chutney, and lime juice in a small bowl.
Cut the roll in half and spread this on the side or sides.
Add a few of the fritters on top.
I had a bit of halloumi left over so I fried this, and added them to the roll.
Add in some of the cucumber, spring onions, and rocket leaves, put the top on the roll, and serve.