These juicy sweet-and-salty fritters are the perfect marriage of flavours and easy cooking techniques. Each fritter is packed with veggies, and is stacked with tasty haloumi and sweet chilli sauce to add plenty of cheesy goodness!
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mixed salad leaves
sweet chilli sauce
peeled & chopped pumpkin
garlic & herb seasoning
vinegar (balsamic or white wine)
Preheat the oven to 220°C/200°C fan-forced. Place the peeled & chopped pumpkin, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until tender, 20-25 minutes. Set aside to cool.
While the pumpkin is roasting, thinly slice the spring onion. Finely chop the coriander (reserve some leaves for garnish!). Finely chop the garlic (or use a garlic press). Cut the haloumi into 1cm slices. Grate the carrot (unpeeled). Grate the zucchini. Place the carrot and zucchini in a clean cloth and squeeze the liquid into a bowl. Drain the sweetcorn.
TIP: Squeezing the liquid out of the grated veggies removes excess moisture so your fritters are the perfect consistency!
In a medium bowl, add the spring onion, chopped coriander, garlic, carrot, zucchini, sweetcorn, plain flour, egg, the salt and garlic & herb seasoning. Mix well to combine.
TIP: Lift out some of the mixture with a spoon – if it's too wet and doesn't hold its shape, add some more flour!
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/4 cup of fritter mixture and flatten with a spatula. Repeat with some of the remaining mixture. Cook until golden, 4-5 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining fritter mixture. You should get 3 fritters per person.
TIP: Don’t flip the fritters too early to ensure they have time to set. TIP: Add extra oil as needed so the fritters don’t stick to the pan.
While the fritters are cooking, cut the cucumber into 2cm chunks. In a medium bowl, combine the vinegar, honey and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Add the mixed salad leaves, cucumber and roasted pumpkin and toss to coat. When all the fritters are cooked, return the pan to a medium-high heat with a drizzle of olive oil. Add the haloumi slices and cook until golden brown, 2 minutes each side.
TIP: Toss the salad just before serving to keep the leaves crisp.
Layer the sweetcorn-zucchini fritters and haloumi to form a stack on each plate. Divide the roast pumpkin salad between the plates. Drizzle the sweet chilli sauce over each fritter stack. Sprinkle with the reserved coriander leaves.