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

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.

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.