(Vegetarian) Autumn Sweetcorn & Haloumi Fritters

Name: (Vegetarian) Autumn Sweetcorn & Haloumi Fritters with Thai-Dressed Cucumber Salad
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 1 tin sweetcorn; 1 unit zucchini; 1 unit carrot; ½ block haloumi; ½ unit long red chilli; 1 bunch spring onions; ¼ cup plain flour; 2 unit egg; 2 tsp soy sauce (or gluten-free tamari soy sauce); 1 unit cucumber; 1 bag rocket; 1 sachet sweet chilli sauce; tbs olive oil; 1 bunch coriander; 2 tub Thai Lime & Coriander Dressing

with Thai-Dressed Cucumber Salad

4.0(362)

Recipe Development TeamUpdated on June 19, 2018

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Calories

:

2720 kcal

Protein

:

24.3g protein

Preparation Time

:

25 minutes

Difficulty

:

Medium

Veggie

Allergens:

Milk
Gluten
Wheat
Eggs
Soy

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

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, Wheat;)

2 unit

egg

(Contains: Eggs;)

2 tsp

soy sauce (or gluten-free tamari soy sauce)

(Contains: Gluten, Soy;)

tbs

olive oil

Nutritional Values

per serving

Calories2720 kcal

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

•Chopping board

•Grater

•Paper Towel

•Knife

•Sieve

•Medium Bowl

•Spoon

•Large Pan

•Spatula

Cooking Steps

PDF

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.

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.

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.

4

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

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.

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