Avocado and haloumi fritters
These fritters are something pleasantly different from eggs and toast, and accompanied with the superb smashed avocado salsa, it makes for a great breakfast option.
How long will it take?
10 minutes to prepare, 40 minutes to cook
What’s the serving size?
Serves 4
What do I need?
For the fritters
- 1 large avocado, smashed
- 250g haloumi, grated
- 2 zucchinis, grated
- 1 onion, grated
- ½ cup corn kernels
- ¼ cup self-raising flour
- 2 tsp. lemon rind, grated
- 3 free range eggs
- ¼ bunch fresh coriander,chopped
- Olive oil, to fry
- Sea salt, to serve
For the salsa
- 1 avocado, diced
- 1 punnet cherry tomatoes,
- quartered
- 2 garlic cloves, crushed
- ¼ bunch coriander
- 1 cup extra virgin olive oil
- 1 tbsp. lemon juice
- 2 tsp. wholegrain mustard
- Salt & pepper to taste
How do I make it?
- For the salsa, mix all ingredients into a bowl and set aside.
- Grate the zucchinis making sure to remove as much liquid as possible. Place in a bowl and add the onion, haloumi, flour, lemon rind, eggs and coriander. Season the mixture with salt and pepper and combine.
- Form the mixture into thin fritters and cook in a non-stick pan over a medium-high heat for 1-2 minutes each side. Drain the excess oil on a paper towel.
- Build your stack by placing smashed avocado salsa inbetween each fritter – place about 3-4 fritters on top of each other.
