Ingredients
- 3/4 cup dried macaroni
- 3 eggs, lightly beaten
- 1/2 cup plain flour
- 1/3 cup milk
- 225 grams haloumi, cut into 1cm pieces
- 2 tablespoons chives, fresh and finely chopped
- Vegetable oil, for shallow-frying
- 250 grams cucumbers, baby ones and sliced diagonally
- 2 large tomatoes, cut into wedges
- 1/4 cup pitted kalamata olives, thickly sliced
- 1 small red onion, finely chopped
- 1/2 cup mint leaves, fresh and roughly torn
- 2 tablespoons lemon juice, plus wedges, to serve
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
How to Make
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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.
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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.
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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.
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Step 4: Place baby cucumber, tomato, olives, onion and mint leaves in a bowl.
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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.
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Step 6: Divide fritters and salad among serving plates and serve with lemon wedges.
We hope you enjoy this recipe!
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