Name: Macaroni and haloumi fritters with Greek salad recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 187.50 ml dried macaroni; 3 eggs, lightly beaten; 125.00 ml plain flour; 84.98 gm milk; 225g packet haloumi, cut into 1cm pieces; 40.00 ml finely chopped fresh chives; Vegetable oil, for shallow-frying; 250g baby cucumbers, sliced diagonally; 2 large tomatoes, cut into wedges; 62.50 ml pitted kalamata olives, thickly sliced; 1 small red onion, finely chopped; 125.00 ml fresh mint leaves, roughly torn; 42.00 gm lemon juice, plus wedges, to serve; 18.20 gm extra virgin olive oil; 1 tsp dried oregano

Macaroni and haloumi fritters with Greek salad recipe

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Elevate fritters with pasta-haloumi twist. Quick and loved by all, only $3.40 per serving.

Ingredients:

187.50 ml dried macaroni
3 eggs, lightly beaten
125.00 ml plain flour
84.98 gm milk
225g packet haloumi, cut into 1cm pieces
40.00 ml finely chopped fresh chives
Vegetable oil, for shallow-frying
250g baby cucumbers, sliced diagonally
2 large tomatoes, cut into wedges
62.50 ml pitted kalamata olives, thickly sliced
1 small red onion, finely chopped
125.00 ml fresh mint leaves, roughly torn
42.00 gm lemon juice, plus wedges, to serve
1 tsp dried oregano

Instructions:

Boil macaroni in a large saucepan as per package instructions, then drain and transfer to a bowl. Let it cool for 30 minutes. Mix in egg, flour, and milk. Season with salt and pepper, then stir well. Add haloumi and chives, mix to combine.
Pour vegetable oil into a large frying pan, filling it 5mm up the side of the pan. Heat over medium-high heat. Add 1/4 cup of macaroni mixture to the pan and repeat 3 more times to make a total of 4 fritters. Cook each side for 1 to 2 minutes until golden and cooked through. Drain on paper towels. Repeat process with remaining mixture to yield 12 fritters.
Combine baby cucumber, tomato, olives, onion, and mint leaves in a bowl. In a separate small bowl, whisk together lemon juice, olive oil, and oregano. Season with salt and pepper. Drizzle dressing over the salad, toss to combine. Serve fritters and salad on serving plates with lemon wedges on the side.

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