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 current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1 bag
herbs
2 clove
garlic
1 packet
haloumi/grill cheese
(Contains Milk; )
1
carrot
1
courgette
½ tin
sweetcorn
1 sachet
vegetable stock powder
1
tomato
1 bag
Mixed Leaves
1 packet
sweet chilli sauce
1
Kumara
Not included in your delivery
olive oil
¼ cup
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
¼ piece
salt
¼ tsp
honey
1 tsp
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
Preheat oven to 220°C/200°C fan-forced. Peel, then 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.
Meanwhile, finely chop herbs (reserve some leaves for garnish!). Finely chop garlic. Cut haloumi into 1cm-thick slices. Grate carrot and courgette. Squeeze excess moisture out of courgette using a paper towel or clean cloth. Drain sweetcorn (see ingredients).
In a medium bowl, combine carrot, courgette, sweetcorn, garlic, the plain flour, egg, the salt, herbs and vegetable stock powder. 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!
Heat a large frying pan over medium-high heat with enough olive oil to coat base of the pan. When oil is hot, add heaped tablespoons of fritter mixture and flatten with a spatula. Cook in batches until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate.
TIP: Allow the fritters to set before you flip them. Add extra oil between batches as needed.
While the fritters are cooking, roughly chop tomato. In a second medium bowl, combine the vinegar, honey and a drizzle of olive oil. Set aside. When the fritters are done, return the pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes on each side.
Add mixed leaves, tomato and roasted kumara to the salad dressing and toss to coat. Layer fritters and haloumi to form a stack on each plate. Divide roasted kumara toss between plates. Drizzle sweet chilli sauce over each fritter stack to serve.