Sweet potato and haloumi fritters with yoghurt dressing
8
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Sweet crispy potato, zesty lemon and salty haloumi. Combine these ingredients together for the tastiest fritters you will ever have!
Ingredients
Orange sweet potato (kumara)
350 g, coarsley grated
Zucchini
1 small, peeled, coarsley grated
Haloumi cheese
120 g, coarsley grated
Green shallot(s)
4 individual, thinly sliced
Fresh coriander
¼ cup(s), finely chopped
White self-raising flour
½ cup(s), (75g)
Ground cumin
1 tsp
Egg(s)
2 medium
Skim milk
2 tbs
Plain or natural yoghurt, low-fat, no added sugar
½ cup(s), (125ml)
Lemon juice
1 tbs
Mixed salad leaves
4 cup(s), (120g)
Lemon(s)
1 medium, cut into wedges to serve
Oil spray
4 x 3 second spray(s)
Olive oil
1 tbs
Instructions
1
Combine sweet potato, zucchini, haloumi, shallots and half the coriander in a large bowl. Whisk flour, cumin, eggs and milk in a medium bowl until smooth. Add flour mixture to sweet potato mixture and stir to combine. Season with salt and freshly ground black pepper.
2
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon ¼ cup mixture into pan. Repeat to make 3 fritters. Cook for 2–3 minutes each side or until golden and cooked through. Repeat to make 12 fritters.
3
Meanwhile, combine yoghurt, remaining coriander and juice in a small bowl. Drizzle salad leaves with oil and serve with fritters, yoghurt dressing and lemon wedges.
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