Haloumi & Corn Fritters

I am sure I am not alone when I say I am a fan of anything haloumi! When clients start out on my meal plans I often have them saying, haloumi is way too delicious, surely it can't be healthy? But I am quick to inform them that haloumi is a great source of vegetarian protein and also a good source of calcium. When looking for a good quality haloumi look for one with ingredients that are just milk (can be cows or goats), salt and non animal rennet (and cultures are a bonus!).    

Serves 4


180g haloumi, grated
2 cobs of corn, kernels only
1 zucchini, grated
1 small red chilli, finely grated
1 handful of coriander, stalk and leaves finely chopped
3 eggs
1/3 – ½ cup buckwheat flour
Salt and pepper
4 handfuls of spinach
2 tomatoes, halved and sliced into wedges
1 avocado, sliced

Dressing: 2 tablespoons extra virgin olive oil & 1 tablespoon balsamic vinegar.


Combine the haloumi, corn, zucchini, chilli and coriander in a bowl. Whisk the eggs slightly and then add to the mixture and stir through. Add 1/3 cup of flour (you may need up to half a cup if your eggs were large – you don’t want the mixture too wet) and a pinch of salt and pepper and then combine. 

Heat a large pan to medium heat and cook the fritters for 3-4 minutes each side or until browned and can easily be flipped.  Serve fritters topped with avocado accompanied by the spinach and tomato salad with dressing.

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