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