Zucchini and haloumi fritters with yoghurt
4 medium, coarsely grated
125 g, coarsely grated
Fresh flat-leaf parsley
¼ cup(s), finely chopped
½ cup(s), (35g)
2 medium, lightly beaten
1 small, finely chopped
4 medium, coarsely chopped
1 medium, peeled, halved, coarsely chopped
⅓ cup(s), torn
99% fat-free plain Greek yoghurt
¾ cup(s), (200g)
1 x 3 second spray(s)
- Using hands, squeeze out excess moisture from zucchini. Combine zucchini, haloumi, parsley, breadcrumbs, eggs and half the onion in a large bowl.
- 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.
- Combine tomatoes, cucumber, mint and remaining onion in a salad bowl. Serve fritters with tomato salad and yoghurt.