Macaroni & Haloumi Fritters & Salad
Recipe: #35437
August 09, 2020
Categories: Side Dishes, Cucumber, Onions, Diabetic, Vegetarian, Fresh Tomatoes, Macaroni, Vegetarian Dinner, more
"From our Sunday newspaper The Sunday Times."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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