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Halloumi, brussels sprout and sweetcorn fritters

Halloumi, Brussels Sprout and Sweetcorn Fritters

Brought to you by: MOB Kitchen

Prep time:

Cook time:

Serves: 4

If you fancy brunch with a twist, this recipe won’t let you down. Add fried eggs to take it up a notch. Looking for more halloumi recipes? Look no further.
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  • 1 325g tin sweetcorn
  • 2 eggs
  • 60g plain flour
  • 1 tsp baking powder
  • 300g leftover cooked brussels sprouts, chopped
  • 125g halloumi, grated
  • 1 bunch spring onions, sliced
  • 1 small bunch coriander, chopped
  • 2 tbsp sriracha
  • 150g natural yoghurt
  • 2 tbsp olive ol
  • 4 tsp sesame seeds
  • 1 lime, cut into wedges


Step 1

Preheat the oven to 120˚C/100˚C fan/gas ½. Blitz ½ of the sweetcorn in a food processor with the eggs, flour and baking powder.

Step 2

Tip into a bowl with the sprouts and reserved sweetcorn. Add the halloumi, along with ¾ of the spring onions and ¾ of the coriander. Season well and stir.

Step 3

Mix the sriracha with the yogurt, season and set aside.

Step 4

Heat a big glug of olive oil in a large non-stick frying pan over a medium-high heat. Add four large spoonfuls of the mixture to the pan, pressing each down to create a disc shape.

Step 5

Fry for 1½ mins on each side. Once cooked, pop the fritters in the oven to keep warm while you repeat the process with the rest of the mixture.

Step 6

To serve, top the fritters with a drizzle of yogurt and some sesame seeds. Add the remaining spring onions and coriander, then finish with a squeeze of lime.

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