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Veggie and haloumi fritters

Serves: 6 (makes 24)
Prep: 20
Cook: 30

    These delicious fritters are packed full of veggies and are so easy to make. Perfect as a snack or even popped on a burger bun with fresh tomato and crispy lettuce. 

    Trying to eat more veg, but not sure how? We've got you covered with these low-fuss recipes to get more veggies in your life! The kids will love them too!


    • 750g (about 3 cups) squash, peeled, coarsely grated
    • 1 carrot, peeled, coarsely grated
    • 1 zucchini, grated
    • 4 spring onions, trimmed, finely chopped
    • 2 tbs fresh parsley, chopped
    • 4 free-range eggs, lightly beaten
    • ¼ cup cornflour
    • 2 tsp Sanitarium Marmite
    • ¼ tsp freshly ground black pepper
    • ½ lemon, zest and juice of
    • 100g haloumi cheese, diced


    1. Preheat oven to 160°C. Line a baking tray with greaseproof paper. Squeeze the grated squash, carrot and zucchini to extract excess moisture and place in a large bowl with the spring onion and parsley.
    2. Whisk the egg, cornflour, Sanitarium Marmite and pepper together in a small bowl. Add to the vegetables and stir through the diced haloumi cheese, lemon juice and zest.
    3. Heat a heavy based non-stick frying pan on a low-medium heat, and spray with olive oil. Drop spoonfuls of the mix onto the hot pan, using a spatula to press down on the fritters as they cook. Cook for 7-8 minutes first side, then flip and cook a further 5 minutes. Remove to baking tray. Keep warm in oven while cooking the rest of the mixture in batches.
    4. Serve warm with salad greens, cherry tomatoes a dollop of lite sour cream or yogurt.


    • Any firm root vegetable or pumpkin can be substituted in this recipe.
    • Try serving with poached eggs for brunch time meal.
    • Haloumi cheese can be changed out for feta cheese.
    • If you are gluten free, make sure that you look for cornflour that is labelled gluten free

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