Zucchini & Haloumi Fritters With Salad

13 Ingredients

Number of servings

4

1teaspoons baking powder
1 cup plain flour
1/2 cup mint leaves, roughly chopped
4 spring onions, chopped
4 medium zucchini, grated
2tablespoons extra virgin olive oil
1 lemon, juiced and finely grated rind
60grams baby rocket leaves
400grams tomato medley, halved
1/2 cup aioli
1/4 cup olive oil
2 eggs
200grams haloumi, grated

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Combine zucchini, halloumi, onions and mint in a large bowl. Combine flour and baking powder in a bowl and add to vegetable mixture. Whisk eggs, 1/2 lemon rind and 1 tbs juice in a jug. Add to zucchini mixture with salt and pepper. Stir until combined.

Step 2 of 4

Preheat oven to 150°C. Heat oil in a non-stick frying pan over medium heat. Add 1/4 cups of zucchini mixture to pan, forming into round fritters. Cook for 3 minutes on each side or until golden and cooked through. Transfer to a tray and place in oven to keep warm. Repeat with remaining zucchini mixture.

Step 3 of 4

Combine remaining lemon rind, remaining lemon juice and aioli in a bowl.

Step 4 of 4

Combine tomato, rocket, oil, salt and pepper in a bowl. Serve fritters with lemon aioli and tomato salad.