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Loaded Mexican Haloumi & Corn Fritters
Loaded Mexican Haloumi & Corn Fritters

Loaded Mexican Haloumi & Corn Fritters

with Guacamole, Rice & Tomato Salsa

These gloriously bright fritters are both crunchy and sweet and they’re offset perfectly by an A-team of tangy sour cream, guacamole and zesty salsa. If you fancy it, you could also break out your favourite hot sauce for these bad boys!

Tags:
Veggie
Spicy
Allergens:
Milk

The quantities provided above are averages only.

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.

Preparation Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Cheddar Cheese

(Contains: Milk;)

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

1

Avocado

1 sachet

Vegetable Stock Pot

1 packet

Haloumi

(Contains: Milk;)

1 packet

Coriander

2

Garlic

1

Spring Onion

1 packet

Light Sour Cream

(Contains: Milk;)

1

Tomato

1

Cucumber

1

Lemon

1 sachet

Mexican Fiesta Spice Blend

1 tin

Sweetcorn

Nutritional Values

Calories813 kcal
Energy (kJ)3400 kJ
Fat39.3 g
of which saturates22.8 g
Carbohydrate79.8 g
of which sugars13.9 g
Dietary Fibre9.2 g
Protein30.8 g
Sodium1960 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Lid
Large Pan

Cooking Steps

Cook the garlic rice
1

In a medium bowl, place haloumi and cover with water to soak. Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

Get prepped
2

While the rice is cooking, thinly slice the spring onion. Roughly chop the coriander. Finely chop the tomato and cucumber. Cut the lemon into wedges. Drain the sweetcorn. Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. In a medium bowl, combine the tomato and cucumber, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper. Set aside.

Make the guacamole
3

In a second medium bowl, scoop out the flesh of the avocado and roughly mash with the back of a fork. Add a squeeze of lemon juice. Season, then mix well. Set aside.

Make the fritter mixture
4

SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large bowl, combine the sweetcorn, shredded Cheddar cheese, spring onion, coriander, Mexican Fiesta spice blend, vegetable stock powder, plain flour, egg and milk. 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!

Cook the haloumi & the fritters
5

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. Transfer to a paper towel-lined plate. Return frying pan to medium-high heat with a drizzle of olive oil. When the oil is hot, add heaped tablespoons of the 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 plate lined with paper towel. You should get 3-4 fritters per person. TIP: Add extra olive oil between batches as needed.

Finish & serve
6

Divide the garlic rice between bowls. Top with the corn fritters, haloumi, guacamole, tomato salsa and light sour cream. Serve with any remaining lemon wedges. Enjoy!

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