1. 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.
  2. 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.
  3. In a large mixing bowl, combine squeezed zucchini, haloumi, zest, mint, parsley, cheddar, cooked pasta, eggs, salt and pepper, stirring until well combined.
  4. 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.
  5. Serve fritters with roasted truss tomatoes.

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