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Photo of Sweet potato and haloumi fritters with yoghurt dressing by WW

Sweet potato and haloumi fritters with yoghurt dressing

Total Time
40 min
25 min
15 min
Sweet crispy potato, zesty lemon and salty haloumi. Combine these ingredients together for the tastiest fritters you will ever have!


Orange sweet potato (kumara)

350 g, coarsley grated


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


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)


1 medium, cut into wedges to serve

Oil spray

4 x 3 second spray(s)

Olive oil

1 tbs


  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.


SERVING SUGGESTION: Crusty ciabatta bread.