These juicy, sweet and salty fritters are the perfect marriage of flavours and easy cooking techniques. Each fritter is packed with veggies, and is stacked with tasty haloumi and sweet chilli sauce to add plenty of cheesy goodness!
mixed salad leaves
sweet chilli sauce
vinegar (balsamic or white wine)
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast for 25-30 minutes, or until tender. Set aside to cool.
While the sweet potato is roasting, thinly slice the spring onion. Finely chop the coriander (reserve some leaves for garnish!). Finely chop the garlic (or use a garlic press). Cut the haloumi into 1cm slices. Grate the carrot (unpeeled). Grate the zucchini. Squeeze the zucchini over a bowl to remove any excess moisture. Drain the sweetcorn.
In a medium bowl, combine the spring onion, chopped coriander, garlic, carrot, zucchini, sweetcorn, plain flour, egg, milk, the salt, and crumbled vegetable stock (1 1/2 cubes for 2 people / 3 cubes for 4 people). Mix well to combine. TIP: Lift out some of the mixture with a spoon, if it's too wet and doesn't hold its shape, add some more flour!
In a large frying pan, add enough olive oil to coat the base and heat over a medium-high heat. Once hot, add 1/4 cup of the fritter mixture and flatten with a spatula. Repeat with the remaining mixture. Cook for 2-3 minutes on each side, or until golden. Transfer to a plate lined with paper towel to drain. You should get about 3 fritters per person. TIP: If your pan is getting crowded, cook in batches for the best results. TIP: Don’t flip early to ensure your fritters can set. Add extra oil as needed so the fritters don’t stick.
While the fritters are cooking, chop the cucumber into 2cm chunks. In a medium bowl, combine the vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the mixed salad leaves, cucumber and sweet potato to the bowl with the dressing and toss to coat. TIP: Toss just before serving to keep the leaves crisp. Once the fritters are done, return the pan to a medium-high heat with a drizzle of olive oil. Add the haloumi slices and cook for 2 minutes on each side, or until golden brown.
Layer the fritters and haloumi to form a stack on each plate. Divide the sweet potato toss between plates. Drizzle the sweet chilli sauce over each fritter stack. Garnish with any reserved coriander leaves.