Haloumi and Corn Fritter Bites with Creamy Avocado Dip

These mini cheese and corn fritters are a perfect snack, lunchbox treat, finger food or light meal. We can't stop dunking them in the creamy avocado, lemon and yoghurt dip.

Preparation time - 10 minutes

Cook time - 20 minutes

Makes - 24

What you will need:

• 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 tbsp lemon juice
• 2 tbsp chopped fresh coriander leaves, plus extra leaves to serve
• 1 tsp garlic powder

How it's made:

Preheat oven to 220C/200C fan-forced. Place 1/2 tsp oil in each hole of a 24-hole (1 1/2 tbsp capacity) mini muffin pan. Place in oven for 5 minutes to heat up. 

Meanwhile, combine haloumi, corn, egg, flour, lemon rind and chives in a bowl. 

Divide mixture among prepared holes. Bake for 10 to 12 minutes or until golden and crisp. Stand in pans for 2 minutes. Turn out onto a wire rack. 

Meanwhile, process avocado, yoghurt, lemon juice, coriander and garlic powder until smooth.

Sprinkle bites with extra coriander. Serve with avocado dip.

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