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Veggie Fritter & Haloumi Stack with Roasted Kumara Toss & Sweet Chilli Sauce

These juicy sweet-and-salty fritters are the perfect marriage of flavours and easy cooking techniques. Each fritter is packed with veggies and is stacked with tasty haloumi and sweet chilli sauce to add plenty of cheesy goodness! The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

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Climate Superstar Over 30g Protein Veggie Air Fryer Friendly
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 olive oil
  • 1 bag coriander
  • 1 packet haloumi/grill cheese
  • 1 carrot
  • 1 sweetcorn
  • 0.5 cups plain flour
  • 1 egg
  • 0.25 tsp salt
  • 1 sachet garlic & herb seasoning
  • 1 bag mixed salad leaves
  • 1 packet sweet chilli sauce
  • 1 kumara
  • 2 garlics
  • 0.5 cucumbers
  • 1 tsp vinegar (balsamic or white wine)
  • 1 olive oil
  • 1 bag coriander
  • 2 packets haloumi/grill cheese
  • 2 carrots
  • 1 sweetcorn
  • 1 cup plain flour
  • 2 eggs
  • 0.5 tsp salt
  • 1 sachet garlic & herb seasoning
  • 1 bag mixed salad leaves
  • 1 packet sweet chilli sauce
  • 1 kumara
  • 4 garlics
  • 1 cucumber
  • 2 tsp vinegar (balsamic or white wine)

Instructions

  1. • Preheat oven to 220°C/200°C fan-forced.
    • Peel and cut kumara into bite-sized chunks.
    • Place kumara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat.
    • Spread out evenly, then add a dash of water to the tray and roast until tender, 20-25 minutes. Set aside to cool slightly.
  2. • Meanwhile, roughly chop coriander. Finely chop garlic. Cut haloumi into 1cm-thick slices.
    • Grate the carrot. Drain the sweetcorn.
  3. • In a medium bowl, combine carrot, sweetcorn, garlic, the plain flour, egg, salt, coriander and garlic & herb seasoning. Mix well to combine.
    TIP: Lift out some of the mixture with a spoon, if it's too wet and doesn't hold its shape, add some more flour!
  4. • Heat a large frying pan over medium-high heat
    with enough olive oil to coat the base.
    • When oil is hot, add heaped tablespoons of
    fritter mixture in batches and flatten with a
    spatula (3-4 per person).
    • Cook until golden, 3-4 minutes each side.
    Transfer to a paper towel-lined plate.
    TIP: Add extra olive oil between batches as needed.
    TIP: Allow the fritters to set before you flip them.
  5. • While the fritters are cooking, thinly slice cucumber into half-moons.
    • In a second medium bowl, combine the vinegar and a drizzle of olive oil. Set aside.
    • When the fritters are done, return the empty pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes on each side.
  6. • Add mixed salad leaves, cucumber and roasted
    kumara to salad dressing and toss to coat.
    • Divide roast kumara toss between plates. Layer
    fritters and haloumi to form a stack on each
    plate.
    • Drizzle sweet chilli sauce over each fritter stack
    to serve. Enjoy!