Veggie Fritter & Double Haloumi Stack
with Roasted Kumara Toss & Sweet Chilli Sauce
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!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 bag
coriander
2 packet
haloumi/grill cheese
(Contains Milk; )
1
carrot
1
courgette
½ tin
sweetcorn
1 sachet
vegetable stock powder
1
tomato
1 bag
salad leaves
1 packet
sweet chilli sauce
2 clove
garlic
1
Kumara
Not included in your delivery
1
olive oil
½ cup
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
¼ tsp
salt
¼ tsp
honey
1 tsp
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Peel, then cut the kumara into bite-sized chunks. Place the kumara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then add a dash of water to the tray and roast until tender, 20-25 minutes. Set aside to cool slightly.
While the kumara is roasting, finely chop the coriander (reserve some leaves for garnish!). Finely chop the garlic. Cut the haloumi into 1cm-thick slices. Grate the carrot and courgette. Squeeze the excess moisture out of the courgette using a paper towel or clean cloth. Drain the sweetcorn (see ingredients).
In a medium bowl, combine carrot, courgette, sweetcorn, garlic, the plain flour, egg, the salt, coriander and vegetable stock powder. 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 a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add heaped tablespoons of the fritter mixture and flatten with a spatula. Cook in batches until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel.
TIP: Allow the fritters to set before you flip them. Add extra oil between batches as needed.
While the fritters are cooking, roughly chop the tomato. In a second medium bowl, combine vinegar, honey and a drizzle of olive oil. Set aside. When the fritters are done, return the empty pan to a medium-high heat with a drizzle of olive oil. Cook the haloumi until golden brown, 1-2 minutes on each side.
TIP: Cook the haloumi in batches for best results!
Add the mixed salad leaves, tomato and roasted kumara to the salad dressing and toss to coat. Layer the fritters and haloumi to form a stack on each plate. Divide roast kumara toss between plates. Drizzle the sweet chilli sauce over each fritter stack to serve.
