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(Vegetarian) Autumn Sweetcorn & Haloumi Fritters

(Vegetarian) Autumn Sweetcorn & Haloumi Fritters

with Thai-Dressed Cucumber Salad

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3.3 / 4 Ratingout of 399 ratings
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These juicy, sweet and salty fritters are the perfect marriage of autumn seasonal produce and easy cooking techniques. Leave the oven off and enjoy this tasty supper that is ready in record time!

Tags:Veggie
Allergens:MilkGlutenEggSoya
Preparation Time25 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 tin

sweetcorn

1 unit

zucchini

1 unit

carrot

½ block

haloumi

(ContainsMilk)

½ unit

long red chilli

1 bunch

spring onions

1 unit

cucumber

1 bag

rocket

1 sachet

sweet chilli sauce

1 bunch

coriander

2 tub

Thai Lime & Coriander Dressing

(ContainsGluten, Soya)

Not included in your delivery

¼ cup

plain flour

(ContainsGluten)

2 unit

egg

(ContainsEgg)

2 tsp

soy sauce (or gluten free tamari soy sauce)

(ContainsGluten, Soya)

tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2720 kJ
Fat42 g
of which saturates11.7 g
Carbohydrate39.3 g
of which sugars25.1 g
Protein24.3 g
Sodium1340 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Paper Towel
Knife
Sieve
Medium Bowl
Spoon
Large Pan
Spatula
Instructionsarrow up iconarrow up icon
download icondownload icon
Get prepped
Get prepped
1

Drain the sweetcorn. Grate the zucchini to get 1 cup for 2 people / 2 cups for 4 people. Grate the carrot to get 1 cup for 2 people / 2 cups for 4 people. Place the zucchini and carrot in a paper towel and squeeze out the excess moisture. Grate the haloumi (use suggested amount). Finely chop the long red chilli (if using). Finely slice the spring onion (keep the white and green parts separate). Finely chop the coriander.

Make the fritter mixture
Make the fritter mixture
2

In a medium bowl, combine the sweetcorn, haloumi, zucchini, carrot, long red chilli (if using), plain flour, egg, soy sauce and the whites of the spring onion. Mix well.

Cook the fritters
Cook the fritters
3

Heat enough olive oil to coat the base of a large frying pan over a medium-high heat. Once hot, add 1/4 cup of the fritter mixture and flatten with a spatula. Repeat with the remaining mixture. Cook for 3-4 minutes on each side, or until golden. TIP: Don’t flip early to ensure your fritters can set. You should get 3 fritters per person. Set the fritters aside on a plate lined with paper towel. DTIP: If needed, add extra oil so the fritters don’t stick to the pan.

Prep the Salad
Prep the Salad
4

While the fritters are frying, chop the cucumber into 2 cm chunks. In a medium bowl, add the Thai lime & coriander dressing.

Make the salad
Make the salad
5

Add the rocket, cucumber and the greens of the spring onion to the bowl with the dressing and toss to coat. DTIP: Do this just before serving to avoid soggy leaves.

Serve up
Serve up
6

Divide the sweetcorn and haloumi fritters and cucumber salad between plates. Drizzle with the sweet chilli sauce and serve extra on the side for dipping