Medland Masterchef

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The days are getting shorter and finally the temperature is dropping (slightly!). Autumn is the perfect time of the year to be in the kitchen whipping up something healthy and delicious. Danielle is a great cook who loves Donna Hay recipes and she wanted to share her favourite autumn recipe for ‘Zucchini and Haloumi Fritters with Roasted Tomatoes’. Not only are these fritters delicious, they are full of nutritious ingredients!


½ cup (95g) white quinoa
1 cup (250ml) water
300g vine-ripened cherry tomatoes
1 cup basil leaves
sea salt and cracked black pepper
2¼ cups (400g) grated zucchini
5 eggs
2¼ cups (400g) grated zucchini
¾ cup (100g) grated haloumi
¼ cup (25g) LSA
¼ cup finely chopped chives
? cup basil leaves, extra, chopped


1. Place the quinoa and water in a medium saucepan over high heat. Bring to the boil, then cover and reduce the heat to low. Cook for 12 minutes or until almost tender. Stand, covered, for 5 minutes. Set aside to cool.
2. Preheat oven to 180°C
3. Place the tomatoes, basil, salt and pepper on a small oven tray lined with non-stick baking paper. Drizzle with half the oil and cook for 10 minutes or until the tomatoes have softened.
4. Place the eggs, cooked quinoa, zucchini, haloumi, LSA, chives, chopped basil, salt and pepper in a large bowl and stir to combine.
5. Heat the remaining oil in a large non-stick frying pan over medium heat. Add ¼ cup of the zucchini mixture and cook for 3 minutes each side or until cooked through.
6. Remove from the pan and cover to keep warm. Repeat with the remaining oil and mixture. Serve fritters with warm roasted tomatoes and crispy basil.  Makes 12.

Recipe courtesy of