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Zucchini and Haloumi Fritters with Roasted Tomatoes

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  • Serves: 12
  • Complexity: easy
Zucchini and Haloumi Fritters with Roasted Tomatoes

Crisp Fritters and Roasted Tomatoes are wonderful sides for any entree, or eat them alone for a great Vegitarian meal.


  • ½ C. (95G) White Quinoa
  • 1 C. (250ML) Water
  • 300G Vine-Ripened Cherry Tomatoes
  • 1 Cup Basil Leaves
  • Sea Salt and Cracked Black Pepper
  • 2 Tbs Extra Virgin Olive Oil
  • 5 Eggs
  • 2¼ C. (400G) Grated Zucchini (Courgette)
  • ¾ C. (100G) Grated Haloumi
  • ¼ C. (25G) LSA+
  • ¼ C. Finely Chopped Chives
  • ⅓ C. Basil Leaves, Extra Chopped
  • Step by Step Directions

    1. Place the quinoa and water in a medium saucepan over high heat. Bring to the boil, then cover and reduce the heat to low. Cook for 12 minutes or until almost tender. Stand, covered, for 5 minutes. Set aside to cool.

    2. Preheat oven to 180°C (350°F). 

    3. Place the tomatoes, basil, salt and pepper on a small oven tray lined with non-stick baking paper. Drizzle with half the oil and cook for 10 minutes or until the tomatoes have softened. 

    4. Place the eggs, cooked quinoa, zucchini, haloumi, LSA, chives, chopped basil, salt and pepper in a large bowl and stir to combine.

    5. Heat the remaining oil in a large non-stick frying pan over medium heat. Add ¼ cup of the zucchini mixture and cook for 3 minutes each side or until cooked through. 

    6. Remove from the pan and cover to keep warm. Repeat with the remaining oil and mixture. Serve fritters with warm roasted tomatoes and crispy basil.  Makes 12.

    7. + LSA is a mixture of ground linseeds, sunflower seeds and almonds. Find it in the health food aisle of the supermarket.

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