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(Vegetarian) Autumn Sweetcorn & Haloumi Fritters
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(Vegetarian) Autumn Sweetcorn & Haloumi Fritters

(Vegetarian) Autumn Sweetcorn & Haloumi Fritters

with Thai-Dressed Cucumber Salad

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:
Milk
Gluten
Egg
Soy

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 Time25 minutes
DifficultyMedium

Ingredients

Serving amount

1 tin

sweetcorn

1 unit

zucchini

1 unit

carrot

½ block

haloumi

(Contains Milk;)

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

(Contains Gluten, Soy;)

Not included in your delivery

¼ cup

plain flour

(Contains Gluten;)

2 unit

egg

(Contains Egg;)

2 tsp

soy sauce (or gluten-free tamari soy sauce)

(Contains Soy, Gluten;)

tbs

olive oil

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2720 kcal
Fat42 g
of which saturates11.7 g
Carbohydrate39.3 g
of which sugars25.1 g
Dietary Fibre0 g
Protein24.3 g
Cholesterol0 mg
Sodium1340 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Grater
Paper Towel
Knife
Sieve
Medium Bowl
Spoon
Large Pan
Spatula

Instructions

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
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
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
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
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
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