Homemade Halloumi & Courgette Fritters
with Potato Wedges & Avocado Salad
Have fun in the kitchen, crafting delicious haloumi and veggie fritters. Roll up your sleeves and enjoy how easily this dinner comes together. A side of wedges, herby mayo for dipping and a fresh avocado salad is all you need to complete this simple yet deliciously fun meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Parsley
2 packet
Potato
1 packet
Halloumi
(Contains: Milk; )
1
Courgette
1
Avocado
1
Trio Lettuce
1
Lemon
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
Not included in your delivery
1 drizzle
olive oil
2 tbs
milk
(Contains: Milk; )
½ cup
plain flour
(Contains: Gluten; May be present: Wheat)
1 piece
egg
(Contains: Eggs; )
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. Finely chop parsley (see ingredients). Roughly chop green butter lettuce. Slice lemon into wedges. • Grate haloumi and courgette. Squeeze any excess moisture out of the courgette using a paper towel. TIP: Squeezing out the excess moisture from the courgette ensures your fritter batter is the right consistency.
• In a medium bowl, combine haloumi, courgette, parsley, the milk, plain flour, Aussie spice blend, the egg and a pinch of salt and pepper. TIP: Lift out some of the mixture with a spoon. If It's too wet and doesn't hold its shape, add a little 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 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.
• In a second medium bowl, combine lettuce, avocado, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide haloumi and courgette fritters, potato wedges and avocado salad between plates. • Serve with chargrilled capsicum relish and any remaining lemon wedges. Enjoy!
