• Cheese, Zucchini And Corn Fritters With Tomato Sauce
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Cheese, Zucchini And Corn Fritters With Tomato Sauce

Cheese, Zucchini And Corn Fritters With Tomato Sauce

  1. 1 Each Zucchini
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 1 tbsp Plain Flour - PANTRY ITEM
  4. 5 g Parsley
  5. 125 g Large Spiral Pasta
  6. 50 g Haloumi
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 1 Each Eggs - PANTRY ITEM
  9. 100 g Diced Tomatoes
  10. 1 Each Corn Cobs
  11. 1 Each Brown Onion
  1. 1 Each Zucchini
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 2 tbsp Plain Flour - PANTRY ITEM
  4. 10 g Parsley
  5. 250 g Large Spiral Pasta
  6. 100 g Haloumi
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 1 Each Eggs - PANTRY ITEM
  9. 200 g Diced Tomatoes
  10. 1 Each Corn Cobs
  11. 1 Each Brown Onion
  1. 2 Each Zucchini
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 3 tbsp Plain Flour - PANTRY ITEM
  4. 15 g Parsley
  5. 375 g Large Spiral Pasta
  6. 150 g Haloumi
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 2 Each Eggs - PANTRY ITEM
  9. 300 g Diced Tomatoes
  10. 2 Each Corn Cobs
  11. 2 Each Brown Onion
  1. 2 Each Zucchini
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 4 tbsp Plain Flour - PANTRY ITEM
  4. 20 g Parsley
  5. 500 g Large Spiral Pasta
  6. 200 g Haloumi
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 2 Each Eggs - PANTRY ITEM
  9. 400 g Diced Tomatoes
  10. 2 Each Corn Cobs
  11. 2 Each Brown Onion
  1. 3 Each Zucchini
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 6 tbsp Plain Flour - PANTRY ITEM
  4. 30 g Parsley
  5. 750 g Large Spiral Pasta
  6. 300 g Haloumi
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 3 Each Eggs - PANTRY ITEM
  9. 600 g Diced Tomatoes
  10. 3 Each Corn Cobs
  11. 3 Each Brown Onion

Prep:

  1. Pop a pan of salted water on to boil.
  2. Peel and finely chop onion.
  3. Wash and chop parsley.
  4. Wash and coarsely grate zucchini.
  5. Remove kernels from corn cobs.

Method:

  1. In a saucepan or non stick frying pan, add a little oil over a medium heat. Fry onion until softened and then add diced tomatoes. Bring to the boil and reduce heat to low.
  2. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  3. Cut lemon into wedges.
  4. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
  5. Boil pasta in salted boiling water for 9 minutes or until al dente.
  6. Wash and chop parsley.
  7. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  8. Serve pasta topped with sauce and fritters. Sprinkle with parsley.
  9. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  10. Stir flour and eggs in a large bowl until well combined. Mixture will be thick. Stir in zucchini, corn, and haloumi. Season and mix well until combined.
  11. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  12. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  13. Preheat the oven to 200°c (180°c fan-forced).
  14. Heat an oiled large, non-stick frying pan over a medium to high heat. Add a heaped tablespoon of mixture. Flatten slightly. Repeat to make five fritters. Cook for about 2 minutes on each side, or until golden and cooked through. Remove. Cover to keep warm. Repeat with remaining mixture.
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