Name: Mini haloumi and sweet potato fritters with lemon and mint dipping sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6 (makes 24)
Ingredients: 1 cup self-raising flour; 2 Tbsp cornflour; 1 tsp sea-salt flakes; 1 tsp dried mint; 300g sweet potato, peeled, grated; 250g haloumi, grated; 1 spring onion, finely chopped; 2 Tbsp roughly chopped mint leaves; 3 Tbsp roughly chopped flat-leaf parsley leaves; 2 eggs; Vegetable oil, for frying; Lemon wedges, to serve; LEMON AND MINT DIPPING SAUCE; 1 cup Greek-style yoghurt; Finely grated zest of ½ lemon; 1 Tbsp finely chopped mint; Sea-salt flakes and freshly ground black pepper, to season

Mini haloumi and sweet potato fritters with lemon and mint dipping sauce

Perfectly sized for dipping.

4-6 (makes 24)

Prep

10M

Cook

30M

Total

40M

Skip to Recipe

Perfectly sized for dipping, these irresistible meat-free morsels make a winning canapé or vegie starter.

Looking for more delicious fritter recipes?

Ingredients

1 cup self-raising flour

2 Tbsp cornflour

1 tsp sea-salt flakes

1 tsp dried mint

300g sweet potato, peeled, grated

250g haloumi, grated

1 spring onion, finely chopped

2 Tbsp roughly chopped mint leaves

3 Tbsp roughly chopped flat-leaf parsley leaves

2 eggs

Vegetable oil, for frying

Lemon wedges, to serve

LEMON AND MINT DIPPING SAUCE

1 cup Greek-style yoghurt

Finely grated zest of ½ lemon

1 Tbsp finely chopped mint

Sea-salt flakes and freshly ground black pepper, to season

Method

Preheat oven to 180°C. Line a large oven tray with baking paper and put in oven.

To make lemon and mint dipping sauce, combine yoghurt, lemon zest and mint in a small bowl. Season with salt and pepper, then cover and refrigerate until required.

Sift flours into a large bowl. Stir through salt and mint. Add sweet potato, haloumi, spring onion, mint and parsley and stir to combine.

Crack eggs into a medium bowl and whisk until foamy. Add to flour mixture. Stir to combine.

Heat a little oil in a large frying pan over a medium-high heat. Spoon tablespoons of the mixture into pan and cook for 3-5 minutes on each side or until cooked through and golden. Remove from pan and drain on paper towel, then transfer to prepared tray in oven to keep warm. Repeat with remaining batter, adding oil between batches. Serve fritters with lemon and mint dipping sauce and lemon wedges on the side.

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Ingredients

Method

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