Golden Bacon-Veggie Fritters & Haloumi
with Garden Salad & Dill-Parsley Mayo
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 haloumi and a crisp salad, this dish goes to show that you can get your fritter fix without the carb overload.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Goat Cheese
(Contains: Milk;)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1
Spring Onion
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Zucchini
1 sachet
Garlic & Herb Seasoning
90 g
Diced Bacon
(May be present: Soy, Milk.)
1
Corn
1 packet
Mixed Salad Leaves
1 packet
Haloumi
(Contains: Milk;)
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking 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 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. • In a medium bowl, place 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. • Cut the haloumi into 1cm-thick slices. • 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 plate.
• 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.
• Divide bacon and Parmesan fritters, haloumi and salad between plates. • Sprinkle over spring onion. • Serve with dill & parsley mayonnaise. Enjoy!
