Carrot and zucchini fritters with chilli and pistachio honey

Method

• 1
  Using clean hands, squeeze as much liquid from carrot and zucchini as possible. Drain on paper towel. Place carrot, zucchini, onion, mint, parsley, cumin and flour in a large bowl. Season with salt and pepper. Add egg and soda water. Stir to combine.
• 2
  Add enough oil to a large frying pan to come 5mm up the side of pan. Heat over medium-high heat. Drop 1 level tablespoon of batter into pan, spreading slightly. Repeat to make 8 fritters. Cook for 2 to 3 minutes each side or until golden and cooked through. Drain on paper towel. Repeat with the remaining batter to make 16 fritters.
• 3
  Meanwhile, pat haloumi dry with paper towel. Heat 2 teaspoons of the extra oil in a large frying pan over medium-high heat. Cook haloumi for 2 minutes each side or until golden. Transfer to a plate. Cover loosely with foil to keep warm.
• 4
  Heat remaining oil in the same pan over medium heat. Add chilli and pistachios. Cook, stirring, for 1 to minute or until pistachios are toasted. Add honey. Stir until honey melts and mixture is combined.
• 5
  Place fritters and haloumi on a serving platter. Season with salt and pepper. Drizzle with honey mixture. Top with extra parsley and serve with lemon wedges.