Herby Bacon-Parmesan Fritters & Haloumi
with Salad, Dill-Parsley Mayo & Chives
There's no better way to get your veggies than by adding them to cheesy fritters, which get all lovely and golden in the pan. With an extra dose of goodness from a crisp salad, this dish goes to show that you can get your fritter fix without the carb overload.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
diced bacon
(May be present: Soy, Milk.)
1
zucchini
1 tin
sweetcorn
1 sachet
garlic & herb seasoning
1 bag
mixed salad leaves
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 packet
haloumi
(Contains: Milk;)
1
tomato
1 bag
chives
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
1 drizzle
white wine vinegar
¼ cup
plain flour (or gluten-free plain flour)
(Contains: Gluten;)
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking bacon up with a spoon, until golden, 4-5 minutes. • Meanwhile, grate zucchini, then squeeze out any excess moisture using a paper towel (this helps the fritters crisp up in the pan). Drain the sweetcorn. • In a medium bowl, combine bacon, corn, zucchini, shaved Parmesan cheese, garlic & herb seasoning, the egg and the plain flour. Add a pinch of pepper, then mix well to combine. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water to soak.
TIP: Lift out some of the fritter mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!
• Return pan to medium-high heat with enough olive oil to coat the base. • When the oil is hot, add heaped tablespoons of fritter mixture, in batches, flattening 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 between batches as needed.
• Meanwhile, roughly chop tomato. Finely chop chives. Drain haloumi and pat dry. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper, then add mixed salad leaves and tomato. Toss to combine. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side.
• Divide bacon and Parmesan fritters and salad between plates. • Sprinkle over chives. • Serve with dill & parsley mayonnaise and haloumi. Enjoy!
