Potato, Sweet Corn, Haloumi Fritters

15
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian. NOTE - the full recipe title is Potato, Sweet Corn, Haloumi and Mint Fritters. NOTE - the potatoes used in this recipe are SPUDLITE a potato that is 25% lighter in carbs compared to a regular white potato."

Original recipe yields 15 servings
OK

Nutritional

  • Serving Size: 1 (101.5 g)
  • Calories 153.4
  • Total Fat - 8.4 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 125.3 mg
  • Sodium - 111.2 mg
  • Total Carbohydrate - 11.8 g
  • Dietary Fiber - 1.9 g
  • Sugars - 1.3 g
  • Protein - 8 g
  • Calcium - 107.8 mg
  • Iron - 1.2 mg
  • Vitamin C - 10.2 mg
  • Thiamin - 0.1 mg

Step 1

In a large mixing bowl, combine grated potato, sweetcorn, spring onions, halloumi, parmesan, zest, mint, flour, eggs, salt and pepper, stirring until combined.

Step 2

Heat 1 tablespoon olive oil in a large non-stick frying pan, over a medium heat and add 1/4 cups of potato mixture in batches of four and cook for 4 minutes on each side or until golden and cooked through.

Step 3

Add extra oil with batches, as required.

Step 4

Serve fritters with a squeeze of lemon juice.

Tips & Variations


No special items needed.

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