Golden Double Halloumi & Veggie Fritters
with Roast Potatoes & Cucumber Salad- Milk
Welcome to your new number one meat-free dinner, it's top of the charts for a reason. Fritters are a great go-to because you can pack them with whatever goodies you like! These ones have corn and carrot and they’re paired with a sweet and fresh cucumber salad to finish things off with a bang.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 tin
Sweetcorn
1 sachet
Coriander
2 packet
Halloumi
(Contains: Milk; )
1
Pear
1 packet
Mixed Salad Leaves
2 packet
Potato
1
Carrot
Nutrition Values
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 halloumi and carrot. Drain sweetcorn.
• In a large bowl, combine carrot, sweetcorn, halloumi, coriander, garlic & herb seasoning, the milk, plain flour, the egg and the salt. 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 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 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 pear (see ingredients) into wedges. • In a second medium bowl, combine the vinegar and a drizzle of olive oil. • Add mixed salad leaves and pear and toss to coat.
• Divide halloumi and sweetcorn fritters, roast potatoes and pear salad between plates. Enjoy!
