Ingredients
Scale
- 1/4 cup extra virgin olive oil
- 225g block haloumi cheese, grated
- 420g can corn kernels, drained and rinsed
- 2 Coles Free Range 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 tbsp lemon juice
- 2 tbsp chopped fresh coriander leaves, plus extra leaves to serve
- 1 tsp garlic powder
Instructions
- Preheat the oven to 220C (or 200C for fan-forced ovens).
- Pour 1/2 teaspoon of olive oil into each hole of a 24-hole mini muffin pan.
- Combine the grated haloumi, rinsed corn, eggs, self-raising flour, lemon rind, and chopped chives in a mixing bowl.
- Divide the mixture evenly among the prepared muffin holes, filling each one to about 3/4 full.
- Bake for 10 to 12 minutes until golden brown and crisp.
- Let the bites stand in the pan for about 2 minutes before turning them out onto a wire rack.
- Combine the chopped avocado, Greek yogurt, lemon juice, coriander, and garlic powder in a food processor and process until smooth.
- Arrange the bites on a plate, sprinkle with extra coriander leaves, and serve with the avocado dip.
Notes
If you can’t find haloumi, consider using feta cheese. Frozen corn can also substitute for fresh corn. For a dairy-free option, try coconut yogurt instead of Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg