Trading Hours: Tuesday, Thursday to Saturday 7 am - 5 pm. Sunday 10 am - 3 pm (select traders).

Zucchini and Haloumi Fritters


Prep Time: 10 mins.

Cook Time: 40 mins

Total Time: 50 mins.

Serves: 12 people

Cuisine: Side or main

Skill Level: Easy



  • ½ Cup White Quinoa
  • 1 Cup water
  • 300G Vine-ripened Cherry Tomatoes
  • 1 Cup basil leaves
  • Sea salt and cracked black pepper
  • 2 Tbsp extra virgin olive oil
  • 5 Eggs
  • 2¼ Cups grated zucchini (courgette)
  • ¾ Cup grated haloumi
  • ¼ Cup LSA+
  • ¼ Cup finely chopped chives
  • Cup basil, extra chopped


  • 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.
  • Preheat oven to 180°C (350°F).
  • 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.
  • Place the eggs, cooked quinoa, zucchini, haloumi, LSA, chives, chopped basil, salt and pepper in a large bowl and stir to combine.
  • 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.
  • 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.

Note:  LSA is a mixture of ground linseeds, sunflower seeds and almonds. 



Golden Rooster:

  • Eggs

Nick & Sue’s Deli or Camberwell Market Deli:

  • White Quinoa
  • Extra virgin olive oil
  • Haloumi

Camberwell Fruit & Vege:

  • Vine-ripened Cherry Tomatoes
  • Basil leaves
  • Zucchini (courgette)
  • Chives


  • Water
  • Salt
  • Cracked black pepper
  • LSA