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!
mixed salad leaves
sweet chilli sauce
vinegar (balsamic or white wine)
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.
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).
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.
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.
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.