Sweet Potato and Halloumi Fritters arranged in a bowl. Topped with sliced spring onion, sauted spinach and a dollop of pureed avocado.

Sweet Potato and Haloumi Fritters

Recipes extracted from CSIRO Protein Plus by Professor Grant Brinkworth, Dr Jane Bowen and Genevieve James-Martin.
Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast, Lunch, Salad
Servings 4 people

Ingredients
 

  • 1.5 kg orange sweet potato (yam, kumera) peeled and coarsely grated
  • 320 g haloumi coarsely grated (see notes)
  • 2 teaspoons ground cumin
  • light olive oil spray for cooking
  • 2 cloves garlic crushed
  • 4 spring onions white part thinly sliced into rounds,
  • green part thinly sliced diagonally
  • 120 g baby spinach leaves

AVOCADO DRESSING

  • 80 g avocado
  • 1/3 cup white wine vinegar or apple cider vinegar
  • ½ teaspoon Dijon mustard

Instructions
 

  • To make the avocado dressing, blend all the ingredients in a jug with a hand-held blender until smooth. Season with black pepper and set aside.
  • Heat a large non-stick frying pan over low–medium heat. Combine the sweet potato, haloumi and cumin in a bowl and season with freshly ground black pepper. Lightly spray the pan with olive oil and drop in firmly packed ½ cup measures of the sweet potato mixture, pressing down to form 8cm circles. Depending on the size of your pan, you will probably need to do this in two batches of four. Cook for 5 minutes each side or until golden and cooked through. Remove and cover to keep warm.
  • Lightly spray the pan with a little more oil and increase the heat to high. Add the garlic, white part of the spring onion, spinach and ¼ cup (60ml) water. Cook, tossing constantly, for 2 minutes or until the spinach has just wilted. Remove the pan from the heat and season with black pepper.
  • Serve two sweet potato fritters per person, layered with the spinach mixture. Spoon over the dressing and sprinkle with the green spring onion.

Notes

If you want to reduce the salt content of the haloumi, place the block in a bowl of water for 30 minutes to steep. Drain before use.
Recipes extracted from CSIRO Protein Plus by Professor Grant Brinkworth, Dr Jane Bowen and Genevieve James-Martin. Available now, Macmillan Australia, RRP $34.99.
Recipe extracted from CSIRO Protein Plus by Professor Grant Brinkworth, Dr Jane Bowen and Genevieve James-Martin. Available now, Macmillan Australia, RRP $34.99.
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