Another recipe from my beloved Coles magazine.
From Coles Magazine June 2017 - Page 28.
Serves:4 - Prep 15 mins (+5 mins cooling time) - Cooking: 20 mins
Ingredients:
400g pkt brussels sprouts, finely shredded
2 zucchini, coarsely grated
225g haloumi, coarsely grated
2 Coles Australian Free Range Eggs, lightly whisked
1/2 cup (75g) self-raising flour
1/3 cup (80 ml) milk
2 tablespoons dill, finely chopped
2 tablespoons olive oil
1/2 cup (140g) Greek-style yoghurt
200g Perino tomatoes, halved
Mint leaves, to serve
Method:
From Coles Magazine June 2017 - Page 28.
Image source: Taste.com.au
Ingredients:
400g pkt brussels sprouts, finely shredded
2 zucchini, coarsely grated
225g haloumi, coarsely grated
2 Coles Australian Free Range Eggs, lightly whisked
1/2 cup (75g) self-raising flour
1/3 cup (80 ml) milk
2 tablespoons dill, finely chopped
2 tablespoons olive oil
1/2 cup (140g) Greek-style yoghurt
200g Perino tomatoes, halved
Mint leaves, to serve
Method:
- Heat a large frying pan over medium-high heat. Add the brussels sprout and cook, stirring, for 5 mins or until tender. Transfer to a bowl and set aside for 5 mins to cool slightly. Add the zucchini, haloumi and egg and stir to combine. Add the flour, milk and half the dill and stir to combine. Season.
- Heat the oil in a large frying pan over medium heat. Pour three 1/4-cup (60ml) portions of mixture into the pan, allowing room for spreading. Cook for 2 mins or until golden underneath. Turn and cook for a further 1 min or until golden and cooked through. Transfer to a plate. Repeat, in 3 more batches, with remaining batter.
- Combine yoghurt and remaining dill in a bowl. Combine the tomato and mint leaves in a large bowl. Divide the fritters among serving plates. Serve with tomato salad and yoghurt mixture.