Tag Archives: Haloumi

Pea and Haloumi Fritters

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.
Pea and Haloumi FrittersTalk 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:

Ingredients  Pea and Haloumi fritters 002

300g (2 cups) frozen peas
2 eggs
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!

Method

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.
Pea and Haloumi fritters 003

Advertisements