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| INGREDIENTS | SERVES 6 | SERVES 12 | SERVES 24 |
|---|---|---|---|
| Olive oil | 1 tbsp | 2 tbsp | 4 tbsp |
| Baby spinach (fresh or frozen) | 100g | 200g | 400g |
| Green/spring onions, thinly sliced | 2 | 4 | 8 |
| Corn kernels, frozen or canned and drained | 3/4 cup | 1.5 cups | 3 cups |
| Wholemeal plain flour | 1 cup | 2 cups | 4 cups |
| Self-raising flour | 1/3 cup | 2/3 cup | 1 1/3 cups |
| Skim milk | 1/2 cup | 1 cup | 2 cups |
| Eggs, lightly beaten | 2 | 4 | 8 |
| Haloumi, grated | 100g | 200g | 400g |
| Light tasty cheese, shredded | 1/2 cup | 1 cup | 2 cups |
| Any cooking oil | 60mL | 120mL | 240mL |
| Yoghurt, reduced fat | 1/2 cup | 1 cup | 2 cups |
| Mint, finely shredded (optional) | 1/4 cup | 1/2 cup | 1 cup |
Method
- Heat olive oil in a large frying pan. Add green onions and cook, stirring for 1 minute.
- Add spinach and cook, stirring, for 2 minutes or until spinach wilts. Stir in corn. Remove from the heat. Cool.
- Meanwhile, combine the flours into a medium bowl .Make a well in the centre. Mix milk and eggs together in a jug. Add egg mixture to the flour. Mix until smooth.
- Stir the haloumi, tasty cheese and cooled spinach mixture in the batter until combined.
- Heat 1 tablespoon of cooking oil In a large frying pan over medium heat. Using 1/4 cup mixture per fritter, cook 4 fritters for 2-3 minutes each side or until golden and cooked through.
- Transfer fritters to a plate lined with baking paper or foil, loosely cover plate to keep warm. Repeat with remaining oil and batter to make 12 fritters.
- Combine yoghurt and mint (optional) in a small bowl. Serve fritters warm or cold with mint yoghurt.
