Halloumi, Zucchini and Corn Fritters

Ingredients

• 250g large spiral pasta
• 1 cup tomato passata
• 60g halloumi, coarsely grated
• 20g parsley, chopped
• 1 zucchini, coarsely grated
• 1 corn cob, kernels removed
• 1 garlic clove, crushed
• 3 tbsp plain flour (see note for GF)
• 1 egg
• Extra virgin olive oil
• Pepper
  
  

Methods

1. Mix flour and eggs in a large bowl until well combined. Mixture will be thick.
   Stir in zucchini, corn and halloumi. Season with pepper. Using clean hands, mix until well combined.
   
   NOTE: Use gluten-free flour to make this recipe gluten-free.
2. Cook pasta according to packet directions. Drain.
3. While the pasta cooks, fry onion and garlic in a saucepan until softened, add passata and reduce a little.
4. Meanwhile, heat an oiled, large, non-stick frying pan over medium to high heat. Add a heaped tablespoon of fritter mixture. Flatten slightly and repeat. Cook for about 2 minutes on each side, or until golden and cooked through. Remove and cover to keep warm.
5. Serve pasta topped with sauce and fritters. Sprinkle with parsley. Enjoy!

Recipe adapted from Pepper Leaf. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.