Savory Vegetable Fritters with Halloumi, Roasted Potatoes and Sweet Chili Dip

Preheat the oven to 200 °C and line a baking tray with parchment paper.

Wash the potatoes, cut them, and spread them on the tray. Drizzle with oil and season with salt and potato seasoning. Place the tray in the oven and bake for about 30 minutes until golden.

Crack the eggs into a bowl and add the wheat flour. Peel the carrot, rinse it, grate it, and add it to the bowl. Peel the garlic, crush it, and add it to the other ingredients.

Grate the halloumi cheese and add it to the mixture. Season with salt, pepper, and dried herbs. Mix well and let the batter rest for about 5 minutes.

Mix the yogurt with sweet chili sauce, season with salt and pepper, and add lemon juice to taste. Stir and let it rest.

Heat oil in a pan over medium-high heat. Scoop the batter with a ladle or spoon and form small fritters. Fry for about 3–4 minutes on each side. Add more oil to the pan as needed before each batch.

Wash the spring onion and finely chop it.

Serve the vegetable fritters with potatoes on plates, sprinkle with spring onion, and serve with the dip.