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.


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


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.



  • Leftovers refrigerated for up to 3 days

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


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