Laced with fresh, fragrant herbs, these sweet-and-savoury fritters are the perfect marriage of flavours and easy cooking techniques. Stack them with squeaky, salty haloumi, plus a drizzle of sweet chilli sauce to tie everything together.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1
sweet potato
1 bunch
spring onion
1 bag
coriander
2 clove
garlic
1 tin
sweetcorn
1
carrot
1
zucchini
1 packet
haloumi
(Contains Milk;)
1 sachet
garlic & herb seasoning
1
cucumber
1 bag
mixed salad leaves
1 packet
sweet chilli sauce
1 packet
diced bacon
(May be present: Soy. )
olive oil
½ cup
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
¼ tsp
salt
¼ tsp
honey
drizzle
vinegar (balsamic or white wine)
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide sweet potato between two trays.
• Meanwhile, thinly slice spring onion. Finely chop coriander (reserve some leaves for garnish!) and garlic. Drain sweetcorn. • Grate carrot and zucchini, then squeeze out any excess moisture using a paper towel. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water to soak. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon until golden, 5-6 minutes. Remove from heat.
TIP: Removing excess liquid from the veggies will help the fritters crisp up in the pan!
• In a medium bowl, combine bacon, spring onion, chopped coriander, garlic, carrot, zucchini, corn, garlic & herb seasoning, the plain flour, egg and the salt.
TIP: Lift out some of the mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, add heaped tablespoons of fritter mixture, in batches, and flatten with a spatula. • Cook until golden, 3-4 minutes each side (don't flip too early!). Transfer to a paper towel-lined plate. You should get 3-4 fritters per person.
TIP: Add extra oil as needed so the fritters don't stick to the pan!
• Drain haloumi and pat dry. • Return pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Meanwhile, roughly chop cucumber. In a second medium bowl, combine the honey, vinegar and a drizzle of olive oil. Season, then add mixed salad leaves, cucumber and roasted sweet potato. Toss to combine.
• Divide roast sweet potato salad between plates. Layer corn-zucchini and bacon fritters and haloumi to form a stack on each plate. • Drizzle with sweet chilli sauce. Serve sprinkled with reserved coriander to serve. Enjoy!