Halloumi, Zucchini and Mint Fritters with Chorizo

Ingredients

1 zucchini, coarsely grated
250 g halloumi, coarsely grated
2 eggs, lightly whisked
3/4 cup (110 g) self-raising flour
1/4 cup (60mL) milk
2 Tbs coarsely chopped mint
2 continental chorizo (available from deli counter stores only), sliced
220 g tub guacamole dip
Honey, to serve
Mint leaves, to serve
Sliced long red chilli, to serve (optional)

Method

Place the zucchini in a sieve over a bowl and squeeze as much liquid from the zucchini as possible. Discard liquid. Place zucchini in a medium bowl with the halloumi and stir to combine.

Combine egg, flour and milk in a jug. Add to halloumi mixture with chopped mint and stir to combine. Season.

Heat a large non-stick frying pan over medium heat and spray with olive oil spray. Spoon six 2-teaspoon portions of the halloumi mixture into the pan, allowing room for spreading. Cook for 1-2 minutes on each side or until golden and cooked through. Transfer to a plate lined with paper towel. Cover to keep warm. Repeat, in 3 more batches, with the remaining halloumi mixture.

Add the chorizo to the pan and cook, turning, for 5 minutes or until caramelised. Transfer to a separate plate lined with paper towel.

Arrange the fritters on a platter. Top with guacamole and chorizo. Drizzle with honey and top with mint leaves and chilli, if using, to serve.

Credits: Coles

Photo Credits: Coles