Lentil & Haloumi Stack

Prep time:

Cook time:

Serves: serves 6

These fritters also freeze well and make a hearty lunchbox option. Make small bite sized fritters for picnics or little people and serve with hommous.

  • 2 eggs
  • 140ml milk
  • 200g self raising flour
  • 500g puy lentils, cooked until tender and drained
  • 250g haloumi, cut into 1cm dice
  • 2 tbsp tomato paste
  • 1 tbsp Herbie’s Sumac
  • 2-3 tbsp rice bran oil, for frying
  • hommous, tomato, onion and extra sumac to serve (optional)

  1. Whisk eggs, milk and flour together to make a smooth batter.
  2. Stir in cooked lentils, haloumi, tomato paste and sumac until well combined.
  3. Heat oil over medium heat in a non-stick pan and ladle in batter for desired size. Cook for 2-3 minutes each side until golden brown and cooked through.
  4. Serve a stack with hommous, tomato, onion and sumac.
  5. If freezing, allow to cool completely.