Serves: 24 pieces

Prep time:  10 mins

Total time: 20 mins

Ingredients

• 1/4 cup extra virgin olive oil
• 225g block haloumi cheese, grated
• 420g can corn kernels, drained, rinsed
• 2 eggs
• 1/3 cup self-raising flour
• 1 tsp finely grated lemon rind
• 2 tbsp chopped fresh chives
• 1 avocado, chopped
• 1/4 cup plain Greek-style yoghurt
• 1 tsp lemon juice
• 2 tbsp chopped fresh coriander leaves, plus extra leaves to serve
• 1 tsp garlic powder

Method

To make the corn fritters

1. Preheat a fan forced oven to 200C
2. Put ½ teaspoon of olive oil into each hole of a mini muffin pan and warm in oven for 5 minutes
3. In a large mixing bowl, combine haloumi, corn, egg, flour, lemon rind and chives
4. Spoon the mixture into even portions in the muffin pan
5. Bake for 10 to 12 minutes or until golden brown
6. Allow to cool on a wire rack

To make the avocado dip

1. Mash the avocado in a mixing bowl until smooth
2. Add in yoghurt, lemon juice, coriander and garlic powder and mix until combined

Image and full recipe source: taste Australia