This is a great dish. I came across it when I was looking at a facebook page – The breakfast Club diaries. One of the contributors had an early lunch at the Footbridge, Brunswick Heads Northern NSW. Here is the photo she posted.
Talk about whetting the appetite. I googled Pea and Haloumi Fritters and was amazed by the number of recipes. I clicked on quite a number and constructed my own recipe – ahem! with variations on the theme, of course. One of the things I really like about listing ingredients into the google search box is the multitude of recipes that such a simple search spawns. So here is mine:
300g (2 cups) frozen peas
¾ cup SR Flour
50ml (¼cup) milk
110g haloumi coarsely grated
60ml (¼cup) olive oil or Lemon & Dill flavoured oil if you have it. I have learned to make my own. Yummy stuff!
1 tbsp chopped fresh dill; pinch cumin powder. In winter I didn’t have fresh dill so used dried instead
3 shallots trimmed, thinly sliced – you can leave these out of the batter if preferred
The shallots can be used as a sprinkle to serve or in a side salad with cherry tomatoes, mini cos and Lebanese cucumber with a light lemony dressing
Lemon wedges to serve
Fresh dill sprigs to serve – if you have them!
Cook peas in a large saucepan of boiling water following packet directions. Drain. Process half the peas until coarsely pureed. Set aside to cool.
Lightly whisk the eggs in a bowl. Sift in the flour. Add milk, haloumi, shallot, dill and pea puree. Season with pepper. Add the whole cooked peas. Stir until combined.
Heat 3 teaspoons of oil in a frying pan over medium heat. Add large spoonsful of the batter. Flatten slightly if necessary. Cook for 2-3 mins each side or until cooked through. Place on a plate. Repeat, with remaining oil and batter. Serve with lemon and dill. And, for me, the salad.