Courgette, Pea and Mint Fritters

Serve these easy fritters with lemon wedges, dill yoghurt and a light leaf salad for a quick lunch or snack.

Serves 4 people


 

  • 1 medium courgettes
  • 250 grams frozen or fresh peas
  • 250 grams halloumi cheese, finely diced non stick frypan
  • 1 handful(s) mint, finely chopped
  • 0.5 teaspoon(s) baking powder
  • 1 large egg small serving bowl
  • 1 pinch(es) Flour (plain or self raising)
  • 1 dash(es) salt and pepper, to taste
  • 250 grams yoghurt
  • 1 handful(s) dill
  • 1 dash(es) olive oil
  • 1 lemon, cut into wedges

 

  1. Mash half the peas, leaving the other half whole.
  2. Grate zucchini, put aside into a bowl, add the chopped haloumi mint and peas.
  3. Stir the baking powder into the fritter mixture.
  4. In a separate bowl whisk the egg until it forms peaks.
  5. Gently fold the whisked egg white into fritter mixture.
  6. The mixture should not be too moist, if it is gradually add a tablespoon or two of flour.
  7. Spoon yoghurt into a bowl. Chop the dill finely and add to the yoghurt, stir, add salt and pepper to taste.
  8. Heat olive oil in a frying pan (preferably non stick). Add tablespoons of mixture to the pan in batches.
  9. Cook until browned on both sides.Put on absorbent paper to cool.

Method

  1. Mash half the peas, leaving the other half whole.
  2. Grate zucchini, put aside into a bowl, add the chopped haloumi mint and peas.
  3. Stir the baking powder into the fritter mixture.
  4. In a separate bowl whisk the egg until it forms peaks.
  5. Gently fold the whisked egg white into fritter mixture.
  6. The mixture should not be too moist, if it is gradually add a tablespoon or two of flour.
  7. Spoon yoghurt into a bowl. Chop the dill finely and add to the yoghurt, stir, add salt and pepper to taste.
  8. Heat olive oil in a frying pan (preferably non stick). Add tablespoons of mixture to the pan in batches.
  9. Cook until browned on both sides.Put on absorbent paper to cool.

Ingredients

 

  • 1 medium courgettes
  • 250 grams frozen or fresh peas
  • 250 grams halloumi cheese, finely diced non stick frypan
  • 1 handful(s) mint, finely chopped
  • 0.5 teaspoon(s) baking powder
  • 1 large egg small serving bowl
  • 1 pinch(es) Flour (plain or self raising)
  • 1 dash(es) salt and pepper, to taste
  • 250 grams yoghurt
  • 1 handful(s) dill
  • 1 dash(es) olive oil
  • 1 lemon, cut into wedges

 

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