SUMMER LOVIN' - HALOUMI PEA & ZUCCHINI FRITTERS

I had some leftover haloumi so I decided to use it up in some fritters for last nights dinner. I posted a couple of pics in my Instagram stories and I have been inundated with messages requesting the recipe so here it is!

I used my food processor to do all the work,  but you can easily make these by hand in a mixing bowl. I have added both the food processor and mixing bowl methods below. enjoy!

HALOUMI PEA & ZUCCHINI FRITTERS 

1 cup frozen peas
1 small onion,
2 free range eggs
1/4 cup mint or parsley
1/2 cup g.f self-raising flour
1 tablespoon lemon zest (about 1/2 lemon)
1 medium zucchini (grate if using mixing bowl method)
100 grams haloumi (grate if using mixing bowl method)
Olive or coconut oil, to fry
Sea salt
Lemon wedges.

Food processor method -
Fill a medium saucepan halfway with water and bring to the bol.
Add frozen peas and cook for 3 mins
While the peas are cooking peel and halve the onion.
Drain the peas and set aside.
Using the blade attachment add onion, peas and eggs to the food processor, shjooz until blended.
Add flour, herbs, zest and pulse until just blended.
Change the blade to the grater attachment and grate zucchini and haloumi.
Fold these into the mixture using a spoon.

Mixing bowl method -
Fill a medium saucepan halfway with water and bring to the bol.
Add frozen peas and cook for 3 mins
While the peas are cooking, peel and finely chop the onion as well as the herbs.
Drain the peas and set aside.
In a medium mixing bowl add the peas and using a potato masher or fork rough mash them.
Add the onion, herbs and eggs and mix together.
Fold in the rest of the ingredients.

Heat approx 3 tablespoons of oil in a skillet or frying pan.

Drop heaped spoonfuls of the fritter batter into the pan and spread out to form a pattie shape using the back of the spoon.

Cook for about 2 mins until dark golden in colour and the edges are crispy.

Carefully flip over so you do not splatter yourself with any hot oil and cook for a further minute or two until crispy and golden.

Place on paper tow or a cake rack.

Sprinkle with sea salt and drizzle with lemon.

Serve with yogurt and extra lemon wedges as a starter or a snack.

I served these for dinner along with roasted veg and a simple garden salad.

these would be great cooked on the BBQ too and made into burgers!

Recipe alternatives-

The flour can be substituted with plain, spelt, oat.

To make egg free- use a flax or chia eggs.

To make dairy-free replace the haloumi with a hard tofu.

Herbs - coriander or even baby spinach could be used.