Veggie and haloumi fritters

Veggie and haloumi fritters

At a glance

  • Preparation
  • Cook time
  • Difficulty Easy
  • Serves 6 (makes 24)


  • 750g (about 3 cups) squash, peeled, coarsely grated
  • 1 carrot, peeled, coarsely grated
  • 1 courgette, grated
  • 4 spring onions, trimmed, finely chopped
  • 2 tbs fresh parsley, chopped
  • 4 free-range eggs, lightly beaten
  • ¼ cup cornflour
  • 2 tsp Sanitarium Marmite
  • ¼ tsp freshly ground black pepper
  • ½ lemon, zest and juice of
  • 100g haloumi cheese, diced


  1. Preheat oven to 160°C. Line a baking tray with greaseproof paper. Squeeze the grated squash, carrot and courgette to extract excess moisture and place in a large bowl with the spring onion and parsley.
  2. Whisk the egg, cornflour, Sanitarium Marmite and pepper together in a small bowl. Add to the vegetables and stir through the diced haloumi cheese, lemon juice and zest.
  3. Heat a heavy based non-stick frying pan on a low-medium heat, and spray with olive oil. Drop spoonfuls of the mix onto the hot pan, using a spatula to press down on the fritters as they cook. Cook for 7-8 minutes first side, then flip and cook a further 5 minutes. Remove to baking tray. Keep warm in oven while cooking the rest of the mixture in batches.
  4. Serve warm with salad greens, cherry tomatoes a dollop of lite sour cream or yogurt.

Our Tips

  • Any firm root vegetable or pumpkin can be substituted in this recipe.
  • Try serving with poached eggs for brunch time meal.
  • Haloumi cheese can be changed out for feta cheese.
  • If you are gluten free, make sure that you look for cornflour that is labelled gluten free

Nutritional info

Per serving

  • Energy-Kilojoules 667
  • Energy-Calories 159
  • Protein 13
  • Fat-Total 6
  • Fat-Saturated 3
  • Carbohydrate 11
  • Carbohydrate-Sugars 7
  • Sodium 605
  • Potassium 485
  • Calcium 152
  • Iron 2.1
  • Dietary-Fibre 2.6