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Broccoli, corn and haloumi fritters recipe



Filled with veggie goodness and haloumi, serve these crispies for breakfast, lunch or dinner!

15m prep
15m cook
makes 8

13 Ingredients

* 1/2 large head (about 150g) broccoli

* 75g (1/2 cup) self-raising flour

* 1 egg

* 80ml (1/3 cup) milk

* 300g can corn kernels, rinsed, drained

* 100g haloumi, coarsely grated

* 2 tbsp chopped fresh chives

* 1 tsp finely grated lemon rind

* 60ml (1/4 cup) olive oil

* Baby spinach, to serve

* Sliced avocado, to serve

* Halved grape tomatoes, to serve

* Sweet chilli sauce, strained, to serve

6 Method / Steps

Step 1

Use a large sharp knife to cut broccoli into large pieces, including the stem. Place in a food processor. Pulse, scraping down the side occasionally, until finely chopped.

Step 2

Place the self-raising flour and egg in a large bowl. Gradually pour in the milk, whisking, until the mixture is well combined and smooth.

Step 3

Add the broccoli, corn, haloumi, chives and lemon rind to the flour mixture. Season. Use a wooden spoon to stir until well combined.

Step 4

Heat 1 tbsp oil in a large non-stick frying pan over medium heat. Add 1/4 cupful of the fritter mixture. Use the back of a spoon to flatten slightly.

Step 5

Cook the fritters for 2 minutes or until golden. Use an egg lifter to carefully turn and cook for a further 2 minutes or until golden and cooked through.

Step 6

Transfer to a plate lined with a paper towel. Repeat in 2 more batches with the remaining oil and mixture to make 8 fritters in total. Serve with spinach, avocado, tomato and sauce.

source – cooking365coza

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