Ingredients

· ¼ cup olive oil

· 225 g haloumi cheese, grated

· 420 g corn kernels, rinsed

· 2 eggs

· ½ cup self-rising flour

· 1 teaspoon grated lemon rind

· 2 tablespoons fresh chives

· 1 avocado, chopped

· ¼ cup Greek-style yoghurt

· 1 tablespoon lemon juice

· Chopped coriander leaves, extra to serve

· 1 teaspoon garlic powder

Method

Preheat oven to 220°C. Place ½ teaspoon of oil in each hole of a 24-hole (1½ tablespoon-capacity) mini muffin pan. Place in oven for five minutes to heat up. Meanwhile, combine haloumi, corn, egg, flour, lemon rind and chives in a bowl. Divide the mixture among prepared holes. Bake for 10-12 minutes or until golden and crisp. Stand in pans for two minutes. Turn out onto a wire rack. Meanwhile, process avocado, yoghurt, lemon juice, coriander and garlic powder until smooth. Sprinkle the bites with extra coriander. Serve with avocado dip.