Homemade Haloumi & Courgette Fritters
with Potato Wedges & Avocado Salad
Have fun in the kitchen, crafting delicious haloumi and veggie fritters. Roll up your sleeves and enjoy how easily this dinner comes together. A side of wedges, herby mayo for dipping and a fresh avocado salad is all you need to complete this simple yet deliciously fun meal.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
avocado
½ bag
parsley
1 packet
haloumi/grill cheese
(Contains Milk; )
1
courgette
1 sachet
Aussie Spice Blend
1 bag
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
½ cup
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. Finely chop parsley (see ingredients). • Grate haloumi and courgette. Squeeze any excess moisture out of the courgette using a paper towel.
TIP: Squeezing out the excess moisture from the courgette ensures your fritter batter is the right consistency.
• In a medium bowl, combine haloumi, courgette, parsley, the milk, plain flour, Aussie spice blend, the egg and a pinch of salt and pepper.
TIP: Lift out some of the mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!
• 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 (don't flip too early!). Transfer to a paper towel-lined plate.
TIP: Add extra olive oil between batches as needed.
• In a second medium bowl, combine mixed salad leaves, avocado and a drizzle of vinegar and olive oil. Season to taste.
• Divide haloumi and courgette fritters, potato wedges and avocado salad between plates. • Serve with dill & parsley mayonnaise. Enjoy!