CAULIFLOWER AND HALOUMI FRITTER RECIPE

With a crunchy outside and a delicious centre, these haloumi fritters are an easy weeknight dinner idea or perfect for a satisfying lunch. This recipe is vegetarian, high protein and freezable.

Makes roughly 10 fritters. Each fritter contains 442 kJ (105 cals), 9g carbs, 6g protein, 5g fat and 2g fibre.

INGREDIENTS

½ cauliflower, cut into florets

2 zucchinis, grated, excess moisture removed

¾ cup plain flour

1 small onion, grated, excess moisture removed

150g haloumi, grated

1 tsp dried thyme

2 whole eggs, beaten

1 tb olive oil

Mint yoghurt sauce

½ cup Greek yoghurt

1 clove garlic, grated

2 tb chopped mint

1 tb lemon juice

METHOD

1. Bring a large saucepan of water to boil. Add cauliflower and cook for 6 minutes.

2. Drain and transfer to a large bowl. Using a potato masher, gently mash cauliflower.

3. Add to the mashed cauliflower: egg, flour, thyme, onions, zucchini and haloumi. Mix until well combined.

4. Heat fry pan over medium heat, add oil. Cook 2 heaped tablespoons of the mixture for 3-4 minutes each side or until golden brown and coked through. Transfer to a plate.

5. For mint yoghurt sauce, combine the yoghurt, garlic, mint and lemon juice in a bowl. Serve fritters with dressing.

Notes:

• Leftovers refrigerated for up to 3 days

• Store in an air-tight container and freeze for no longer than 2 months