Pea and Haloumi Fritters

By Dot Goodman

Pea and Haloumi Fritters
Take the fuss out of Saturday lunch with friends and whip up a batch of these simple fritters. Serve with a slice of lemon and a salad full of fresh herbs on the side.

 

Serves 4 (makes 24)

250g frozen peas

⅓ cup mint leaves, roughly chopped

3 eggs

½ cup milk

1¼ cups self-raising flour

2 green onions, thinly sliced

250g haloumi, cut into small cubes

2 tbsp parmesan, grated

salt and pepper, to season

olive oil, for frying

mint leaves (extra), to serve

lemon wedges, to serve

1 Preheat oven to 120C. Put peas in a large bowl, cover with boiling water and stand for 2 minutes. Drain. Put peas and mint 
in a food processor and pulse until peas 
are roughly chopped.

2 Whisk eggs and milk together in a jug. 
Put flour in a bowl. Add egg mixture to 
flour, whisking until well combined and a smooth batter forms. Add pea mixture, green onion, haloumi and parmesan. Season with salt and pepper. Stir until well combined.

3 Pour enough oil into a non-stick frying pan to cover base of pan. Put over medium heat. When oil is hot drop 2-tbsp spoonfuls of mixture into pan, frying 3–4 fritters at 
a time. Fry for 2–3 minutes or until golden. Turn and fry for a further 2 minutes or until golden and cooked through. Transfer to a baking tray and put in oven to keep warm. Fry remaining fritters.

4 Serve fritters with mint leaves (extra) and lemon wedges.

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