Macaroni & Haloumi Fritters & Salad

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (474.7 g)
  • Calories 675.1
  • Total Fat - 24.3 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 686 mg
  • Sodium - 605.7 mg
  • Total Carbohydrate - 82.3 g
  • Dietary Fiber - 4.7 g
  • Sugars - 38.4 g
  • Protein - 31.9 g
  • Calcium - 188 mg
  • Iron - 5.4 mg
  • Vitamin C - 51.4 mg
  • Thiamin - 0.3 mg

Step 1

Cook macaroni in a large saucepan of boiling water following packet directions, drain and transfer to a large bowl and cool for 30 minutes.

Step 2

Add egg, flour and milk and season with salt and pepper and stir to combine and then add haloumi and chives and stir to combine.

Step 3

Pour enough vegetable oil in a large frying pan to come 5mm up side of pan and heat over medium-high heat and add 1/4 cup macaroni mixture to pan and repeat 3 more times to make 4 fritters, cooking for 1 to 2 minutes each side or until golden and cooked through and then transfer to paper towel to drain and then repeat with remaining mixture to make 12 fritters.

Step 4

Place baby cucumber, tomato, olives, onion and mint leaves in a bowl.

Step 5

Whisk lemon juice, olive oil and oregano together in a small bowl and season with salt and pepper and drizzle over salad and toss to combine.

Step 6

Divide fritters and salad among serving plates and serve with lemon wedges.

Tips & Variations


No special items needed.

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