ILLALANGI WHEATLESS GLUTEN FREE VEG AND HALLOUMI FRITTERS June 20 2015

INGREDIENTS

  • Wheatless Pancake mix
  • 2 Riverland eggs
  • 30g Illalangi Extra virgin Olive oil
  • 550ml of water
  • 1 grated zucchini
  • 1 grated carrot
  • 1 cup of collards, finely chopped
  • 1 x 420g tin of Edgell corn
  • 100gm finely diced mushrooms
  • 1/4 of a head of cauliflower, finely chopped
  • 75gm Barossa Cheese halloumi, grated
  • 1/2 cup of parsley
  • Murray River Salt and Mountain pepperberries for seasoning


METHOD

  1. Make up Wheatless pancake mix, using instructions on bag leaving out sugar and vanilla essence.
  2. Add remaining ingredients into the pancake mix and combine well. You can substitute Halloumi with Feta or other cheese of you choose.
  3. Season with Murray River Salt and Mountain pepperberries to your liking.
  4. Panfry in small batches until golden brown on each side and cooked through. These can be made up in blinis size for canap├ęs or fritter or pancake size for lunch or dinner.

Makes around 30 large fritters.