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MOB’s Halloumi, Brussels Sprout and Sweetcorn Fritters

If you fancy brunch with a twist, this recipe won’t let you down. Serve straight or add fried eggs to take it up a notch.

Serves 4 Total Time 10mins


Get the ingredients here

  • 325g tin sweetcorn 
  • 2 eggs 
  • 60g plain flour
  • 1 tsp baking powder 
  • 300g leftover cooked brussels sprouts, chopped  
  • 125g halloumi, grated 
  • bunch spring onions, sliced 
  • small bunch coriander, chopped 
  • olive oil 
  • sesame seeds, to serve 
  • 1 lime, cut into wedges 

For the sriracha yogurt:

  • 2 tbsp sriracha
  • 150g  natural yogurt


  1. Preheat the oven to 120˚C/100˚C fan/½ Gas. Blitz half the sweetcorn in a food processor with the eggs, flour and baking powder.
  2. Tip into a bowl with the sprouts and reserved sweetcorn. Add the halloumi, along with ¾ of the spring onions and ¾ of the coriander. Season well and stir. 
  3. Mix the sriracha sauce with the yogurt, season and set aside.  
  4. Heat a big glug of olive oil in a large non-stick frying pan over a medium-high heat. Add four large spoonful’s of the mixture to the pan, pressing each down to create a disc shape.
  5. Fry for 1½ mins on each side. Once cooked, pop the fritters in the oven to keep warm while you repeat the process with the rest of the mixture. 
  6. To serve, top the fritters with a drizzle of yogurt and some sesame seeds. Add the remaining spring onions and coriander, then finish with a squeeze of lime.

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