Halloumi, Brussels Sprout and Sweetcorn Fritters
By MOB KitchenIf 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.Time and servings
Ingredients
13 total- 1 325g tin sweetcorn
- 2 eggs
- 60 g of plain flour
- 1 tsp of baking powder
- 300 g of leftover cooked brussels sprouts, chopped
- 125 g of halloumi, grated
- 1 bunch of spring onions, sliced
- 1 small bunch of coriander, chopped
- 2 tbsp of sriracha
- 150 g of natural yoghurt
- 2 tbsp of olive ol
- 4 tsp of sesame seeds
- 1 lime, cut into wedges
Method
6 stepsStep 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.