Sweet Chilli Haloumi & Veggie Fritters
with Roast Potato Salad
Welcome to your new number one meat-free dinner, it's top of the carts for reason. Fritters are a great go-to because you can pack them up with whatever goodies you like, these ones have corn and carrot with pops of garlic, drizzled in a sweet chilli sauce for your pleasure.
This recipe is under 650kcal per serving.
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
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
½ bag
coriander
1 packet
haloumi/grill cheese
(Contains Milk; )
1
carrot
1 tin
sweetcorn
1 sachet
vegetable stock powder
1 sachet
Garlic & Herb Seasoning
1
tomato
1 bag
Mixed Salad Leaves
1 packet
sweet chilli sauce
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
½ cup
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
1 tsp
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, roughly chop herbs (see ingredients). Grate haloumi and carrot. Drain sweetcorn.
• In a medium bowl, combine herbs, haloumi, carrot, sweetcorn, the milk, vegetable stock powder, garlic & herb seasoning, the plain flour and the egg. Season with pepper. 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 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 fritters 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. TIP: Allow the fritters to set before you flip them.
• While the fritters are cooking, roughly chop tomato. • In a second medium bowl, combine the vinegar and a drizzle of olive oil. • Add salad leaves, tomato and roasted potatoes and toss to coat.
• Divide haloumi and veggie fritters and roast potato salad between plates. • Drizzle sweet chilli sauce over each fritter to serve. Enjoy!