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Zucchini and haloumi fritters with yoghurt

Zucchini and haloumi fritters with yoghurt

5
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Salty haloumi makes a creamy base for these fabulous fritters inspired by the Middle East. A side of Greek-style salad finishes the plate perfectly.

Ingredients

Zucchini

4 medium, coarsely grated

Haloumi cheese

125 g, coarsely grated

Fresh flat-leaf parsley

¼ cup(s), finely chopped

Dried breadcrumbs

½ cup(s), (35g)

Egg(s)

2 medium, lightly beaten

Red onion

1 small, finely chopped

Tomato(es)

4 medium, coarsely chopped

Lebanese cucumber

1 medium, peeled, halved, coarsely chopped

Fresh mint

⅓ cup(s), torn

99% fat-free, plain Greek yoghurt, unsweetened

¾ cup(s), (180g)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Using hands, squeeze out excess moisture from zucchini. Combine zucchini, haloumi, parsley, breadcrumbs, eggs and half the onion in a large bowl.
  2. Lightly spray a large, non-stick frying pan with oil and heat over medium-high heat. Drop heaped tablespoons of batter into pan. Cook for 2‒3 minutes each side or until golden and cooked through. Repeat with remaining batter to make 20 fritters.
  3. Combine tomatoes, cucumber, mint and remaining onion in a salad bowl. Serve fritters with tomato salad and yoghurt.

Notes

SERVING SUGGESTION: 2 x 80g Lebanese bread rounds, chargrilled or warmed. Serve torn in large pieces.TIP: If you like, replace half the zucchini with grated carrot.

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