......on Instagram last week and had numerous requests for the recipe so without further ado I give you......
HALOUMI AND PEA FRITTERS WITH TOMATO SALAD
2 cups (240g) frozen peas, thawed
250g Haloumi, coarsely grated
2 eggs lightly whisked
½ cup (75g) Self-raising flour
⅓ cup (80ml) milk
2 ½ tablespoons olive oil
350g mixed medley tomatoes, halved or thinly sliced
1 red onion, thinly sliced
1 cup mint leaves, coarsely shredded
2 tablespoons pine nuts, toasted
1 tablespoon red wine vinegar
Greek-style yoghurt, to serve
Lemon wedges, to serve
- Place the peas in a bowl. Use a fork to mash until coarsely crushed. Stir in the haloumi and egg. Add the flour and milk and stir until combined. Season.
- Heat 2 tablespoons of oil in a frying pan over medium heat pour three ¼-cupfuls of pea mixture around the pan, allowing room for spreading. Cook for 2 minutes or until golden. Turn. Cook for further 2 minutes or until golden and cooked through. Transfer to a plate lined with paper towel. Cover with foil to keep warm. Repeat in 3 more batches with remaining pea mixture.
- Combine the tomato onion mint and pine nuts in a bowl. Add vinegar and remaining oil. Season. Toss to combine.
- Divide the fritters and salad among serving plates. Serve with yoghurt and lemon wedges.
Serves 4 but as they are just as nice eaten cold, make the whole batch for yourself!