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.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 bag
parsley
1 bag
coriander
2 clove
garlic
1
carrot
1
zucchini
1 tin
sweetcorn
1 packet
haloumi
(Contains Milk;)
1 sachet
garlic & herb seasoning
1
cucumber
1 bag
mixed leaves
1 packet
sweet chilli sauce
olive oil
½ cup
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
¼ tsp
salt
¼ tsp
honey
1 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 between two trays.
Meanwhile, roughly chop parsley. Finely chop coriander (reserve some leaves for garnish!) and garlic. Grate carrot and zucchini, then squeeze out any excess moisture using a paper towel. Drain sweetcorn. Cut haloumi into 1cm-thick slices.
TIP: Removing excess liquid from the veggies will help the fritters crisp up in the pan!
In a medium bowl, combine parsley, chopped coriander, garlic, carrot, zucchini, corn, garlic & herb seasoning, the plain flour, the 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!
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 leaves, cucumber and roasted sweet potato. Toss to combine.
Divide roast sweet potato salad between plates. Layer corn-zucchini fritters and haloumi to form a stack on each plate. Drizzle with sweet chilli sauce. Serve sprinkled with reserved coriander.