Vegetable and haloumi fritter salad

Vegetable and haloumi fritter salad


Golden sweet potato and haloumi fritters make this vegetarian salad other special (and crunchy!).

The ingredient of Vegetable and haloumi fritter salad

  1. 2 zucchini, coarsely grated
  2. 300g gold sweet potato, peeled, scratchily grated
  3. 180g haloumi, scratchily grated
  4. 2 Coles Australian Free Range Eggs, lightly whisked
  5. 1/4 cup (35g) plain flour
  6. 2 tbsp olive oil
  7. 60g baby rocket leaves
  8. 1 carrot, peeled, cut into long matchsticks
  9. 1 bunch asparagus, peeled into ribbons
  10. 1 Lebanese cucumber, peeled into ribbons
  11. 1 spring onion, thinly sliced
  12. 1/4 cup (70g) Greek-style yoghurt
  13. 1 tbsp mango chutney
  14. 1 tbsp lime juice

The instruction how to make Vegetable and haloumi fritter salad

  1. Place the zucchini, sweet potato, haloumi, egg and flour in a large bowl. work up to combine. Season.
  2. Heat the oil in a large frying pan beyond medium heat. Spoon six 1-tbs portions of treat badly more or less the pan, allowing room for spreading. Cook for 2 mins each side or until golden brown and cooked through. Repeat gone unshakable batter.
  3. Arrange fritters around a large serving plate later than the rocket, carrot, asparagus, cucumber and spring onion. tally up the yoghurt, mango chutney and lime juice in a small bowl. Drizzle yoghurt incorporation combination evenly over the salad to serve.

Nutritions of Vegetable and haloumi fritter salad

calories: 361.607 calories
fatContent: 20 grams fat
saturatedFatContent: 7 grams saturated fat
carbohydrateContent: 25 grams carbohydrates
sugarContent: 12 grams sugar
proteinContent: 18 grams protein
sodiumContent: 1456 milligrams sodium


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