-
In a large pot of salted boiling water, add brown rice spirals and cook following pack instructions to al dente. Drain and refresh under cold water.
-
Place grated zucchini and salt together in the centre of a clean chux or cheesecloth. Place chux in a sieve and leave to stand over a mixing bowl for 10 minutes before squeezing, to remove excess water from the zucchini.
-
In a large mixing bowl, combine squeezed zucchini, haloumi, zest, mint, parsley, cheddar, cooked pasta, eggs, salt and pepper, stirring until well combined.
-
Heat 1 tablespoon olive oil in a large non-stick frying pan, over a medium heat. Add ¼ cups of zucchini mixture in batches of three and cook for 4 minutes on each side or until golden and cooked through. Add extra oil with batches, as required.
-
Serve fritters with roasted truss tomatoes.
