Keftedes are a type of Greek or Cypriot fritter. They are popular all over, although the main ingredient varies depending on where you are. In Santorini, you’ll find sweet, sun-drenched tomato keftedes; in Sifnos, there are fantastic, falafel-esque chickpea keftedes. And in Cyprus they are predominantly meat-based, but now that our family includes so many vegetarians, my grandma often makes meatless versions using our favourite Cypriot ingredient as the base – halloumi. These have now become a permanent fixture in our lives, and during the summer she adds grated courgette to lighten them.
Courgette and halloumi fritters with chilli jam
These keftedes are fantastic as part of a meze or bigger spread – great for lunchboxes or party food, and I particularly like them for breakfast or brunch. The eggs aren’t essential, but I think they elevate the meal, while the sweet and spicy chilli jam complements the salty halloumi perfectly.
Prep 20 min
Cook 10 min
Makes 12 (serves 4)
2-3 courgettes, coarsely grated (500g)
Sea salt and black pepper
50g plain flour
1 tsp baking powder
3 tbsp fine breadcrumbs
1 bunch spring onions, trimmed and finely sliced
½ bunch mint, leaves picked and finely chopped
1 block halloumi (about 225g), coarsely grated
2 large eggs, beaten (plus 4 extra if serving with poached eggs)
Olive oil, for frying
Chilli jam, to serve
Put the grated courgettes in a colander in the sink, toss them with a teaspoon of salt and leave for 10 minutes. Meanwhile, put the plain flour, baking powder and breadcrumbs in a large bowl, add ground black pepper to taste and mix to combine.
When the courgettes have had their 10 minutes, squeeze them really well to get rid of the excess water, then transfer to the bowl with the flour mix. Toss to combine, making sure the courgettes are well coated. Add the sliced spring onions, chopped mint and grated halloumi, and stir well. Mix in the eggs and stir again.
If serving with eggs, put a pan of water on to boil for the poached or boiled eggs, and cook to your liking.
Divide the fritter mixture into 12: each should roughly be the size of one heaped tablespoon. Put a large frying pan on a medium heat, add a few tablespoons of olive oil, then fry the fritters, in batches if need be, for about four minutes on each side. Serve topped with a generous dollop of chilli jam and a poached egg or a peeled and halved boiled egg, if you like.
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