Zucchini and haloumi fritters with yoghurt
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Salty haloumi makes a creamy base for these fabulous fritters inspired by the Middle East. A side of Greek-style salad finishes the plate perfectly.
Ingredients
Zucchini
4 medium, coarsely grated
Haloumi cheese
125 g, coarsely grated
Fresh flat-leaf parsley
¼ cup(s), finely chopped
Dried breadcrumbs
½ cup(s), (35g)
Egg(s)
2 medium, lightly beaten
Red onion
1 small, finely chopped
Tomato(es)
4 medium, coarsely chopped
Lebanese cucumber
1 medium, peeled, halved, coarsely chopped
Fresh mint
⅓ cup(s), torn
99% fat-free, plain Greek yoghurt, unsweetened
¾ cup(s), (180g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Using hands, squeeze out excess moisture from zucchini. Combine zucchini, haloumi, parsley, breadcrumbs, eggs and half the onion in a large bowl.
2
Lightly spray a large, non-stick frying pan with oil and heat over medium-high heat. Drop heaped tablespoons of batter into pan. Cook for 2‒3 minutes each side or until golden and cooked through. Repeat with remaining batter to make 20 fritters.
3
Combine tomatoes, cucumber, mint and remaining onion in a salad bowl. Serve fritters with tomato salad and yoghurt.
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