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Sweet Chilli Fritters & Haloumi Stack

Sweet Chilli Fritters & Haloumi Stack

with Kumara Toss

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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!

Prep Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ tin


1 unit


1 unit


1 block



1 unit


1 bag

mixed salad leaves

1 tub

sweet chilli sauce

1 bunch


1 unit


2 clove


1.5 cube

vegetable stock

Not included in your delivery

½ cup

plain flour


1 unit




olive oil

1 tsp

vinegar (balsamic or white wine)

¼ tsp


2.5 tbs



¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3570 kJ
Fat47 g
of which saturates17.7 g
Carbohydrate68.1 g
of which sugars29.4 g
Protein33.8 g
Sodium2130 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Roast the sweet
Roast the sweet

Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Place the kumara, 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, 25-30 minutes. Set aside to cool. TIP: Cut the kumara to the correct size so it cooks in the allocated time.

Make the fritter mixture
Make the fritter mixture

While the kumara is roasting, finely chop the coriander (reserve some leaves for garnish!). Finely chop the garlic (or use a garlic press). Cut the haloumi into 1cm-thick slices. Grate the carrot (unpeeled). Grate the courgette, then squeeze the courgette over a bowl. TIP: This is to remove any excess moisture so your fritters are the perfect consistency! Drain the sweetcorn (see ingredients list).

Make the fritter mixture
Make the fritter mixture

In a medium bowl, combine the chopped coriander, garlic, carrot, courgette, sweetcorn, plain flour, egg, milk, the salt and crumbled vegetable stock (1 1/2 cubes for 2 people / 3 cubes for 4 people). 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!


In a large frying pan, add enough olive oil to coat the base and heat over a medium-high heat. When the oil is hot, add 1/4 cup of the fritter mixture and flatten with a spatula. Repeat with the remaining mixture. Cook until golden, 2-3 minutes each side. Transfer to a plate lined with paper towel. TIP: If your pan is getting crowded, cook in batches for the best results. 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. You should get 3 fritters per person.

cook haloumi
cook haloumi

While the fritters are cooking, cut the tomato into 2cm chunks. In a medium bowl, combine the vinegar, honey and olive oil (2 tsp for 2 people / 4 tsp for 4 people). Add the mixed salad leaves, tomato and kumara to the bowl with the dressing and toss to coat. TIP: Toss just before serving to keep the leaves crisp. 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.

Serve up
Serve up

Layer the fritters and haloumi to form a stack on each plate. Divide the kumara toss between plates. Drizzle the sweet chilli sauce over each fritter stack. Sprinkle with the reserved coriander leaves.