Potato, Sweet Corn, Haloumi Fritters
Recipe: #35620
September 08, 2020
Categories: Breakfast, Side Dishes, Snacks, Cheese, Parmesan, Eggs, Brunch, Game/Sports Day, more
"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."
Ingredients
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 by Step Method
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
No special items needed.