Zucchini, pea and haloumi fritters
(Serves 4) left overs can be frozen or recipe can be halved.
150g frozen peas
1 medium zucchini grated and excess water squeezed out
1/3 cup milk,
2 eggs
1/4 cup cornflour
2/3 cup plain flour
1/2 teaspoon baking powder
1 tsp paprika
200g haloumi cheese, cut into 1cm cubes
2 tablespoons chopped mint, plus extra to serve
Olive oil, to shallow-fry
Method
Boil peas in salted water for 2 minutes, then drain. Refresh under cold water, then drain again. Puree half the peas in a food processor until smooth.
Whisk milk, eggs, flours, grated zucchini, baking powder and pureed peas in a bowl, then fold in remaining peas, haloumi, mint and season to taste.
Heat the olive oil in a large non-stick frypan over medium-high heat. Add spoonfuls of the mixture to the pan, pressing down to flatten slightly, and fry for 2-3 minutes or until golden on both sides. Drain on paper towel and keep warm in a 150 oven while you cook the rest.
Serve with a crisp green salad.
Extra fritters can be frozen.