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.