180g haloumi, grated
2 cobs of corn, kernels only
1 zucchini, grated
1 small red chilli, finely grated
1 handful of coriander, finely chopped
1/3 – 1/2 cup buckwheat flour
Salt and pepper
4 handfuls of spinach
2 tomatoes, halved and sliced into wedges
1 avocado, sliced
Combine the haloumi, corn, zucchini, chilli and coriander in a bowl. Whisk the eggs slightly and then add to the mixture and stir through.
Add 1/3 cup of flour (you may need up to half a cup if your eggs were large – you don’t want the mixture too wet) and a pinch of salt and pepper and then combine.
Heat a large pan to medium heat and cook the fritters for 3-4 minutes each side or until browned and easy to flip.
Serve fritters topped with avocado accompanied by the spinach and tomato salad with dressing.
By Steph Wearn for EatByDesign meal delivery boxes eatbydesign.com.au