Place in a food processor. Pulse, scraping down the side occasionally until finely chopped.
Place the self raising flour and egg in a large bowl.
Gradually pour in the milk, whisking, until mixture is well combined and smooth.
Add the broccoli, corn, haloumi, chives and lemon rind to the flour mixture.
Season. Use a wooden spoon to stir until well combined.
Heat 1tbs oil in a large non stick frying pan over medium heat.
Add 1/4 cupfuls of the fritter mixture.
Use the back of a spoon to flatten slightly.
Cook the fritters for a couple of minutes each side or until golden and cooked through.
Transfer to a plate, mixture should make approx 8 fritters.
Serve with spinach, avocado, sliced tomatoes and sauce.
You can make fritters up to 3 days ahead. Once cooked, set aside to cool.
Place in an airtight container with baking paper between each layer.
You can freeze up to 2 months.