Haloumi, Veggie & Sweet Chilli Fritters
with Roast Potato Salad
- Milk
- Gluten
- Eggs
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
Welcome to your new number one meat-free dinner; it's part of our wonderful meat-free marvels range. Fritters are a great go-to because you can pack them up with whatever goodies you like, these ones have corn and carrot with pops of garlic drizzled in a sweet chilli sauce for your pleasure. *This recipe is under 650kcal per serving.*
Ingredients
1
potato
1 bag
coriander
1 packet
haloumi/grill cheese
(Contains: Milk; )
1
carrot
1 tin
sweetcorn
1 sachet
vegetable stock powder
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 sachet
Garlic & Herb Seasoning
1
cucumber
1 bag
Mixed Salad Leaves
1 packet
sweet chilli sauce
Not included in your delivery
olive oil
2 tbs
milk
(Contains: Milk; )
½ cup
plain flour
(Contains: Gluten; )
1
egg
(Contains: Eggs; )
¼ tsp
salt
1 tsp
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, roughly chop coriander. Grate carrot and haloumi. Drain the sweetcorn.
• In a medium bowl, combine carrot, sweetcorn, haloumi, the milk, vegetable stock powder, garlic paste, the plain flour, egg, salt, coriander and garlic & herb seasoning. Season with pepper. 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 medium-high heat with enough olive oil to coat the base. • When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with a spatula (3-4 per person). • Cook fritters until golden, 3-4 minutes each side (don't flip too early!). Transfer to a paper towel-lined plate.
TIP: Add extra olive oil between batches as needed. TIP: Allow the fritters to set before you flip them.
• While the fritters are cooking, thinly slice cucumber into half-moons. • In a medium bowl, combine the vinegar and a drizzle of olive oil. • Add mixed salad leaves, cucumber and roasted potatoes and toss to coat.
• Divide haloumi and veggie fritters and roast potato salad between plates. • Drizzle sweet chilli sauce over each fritter to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the fritters, though some found them overly salty; consider reducing the garlic and herb seasoning for a more balanced taste.
- Ease of prep: Quick and simple to make, though grating ingredients can be time-consuming; using pre-grated vegetables could speed up preparation.
- Suggestions: Try adding finely chopped red onion for extra flavour; consider using chunked rather than grated haloumi for a less salty result.
- Next-day meals: The recipe makes plenty of fritters, perfect for leftovers; some found it yielded enough for multiple meals.
- Texture: For best results, ensure the fritter mixture isn't too wet; add more flour if needed to help them hold together while cooking.
