Pea and Haloumi Fritters

Name: Pea and Haloumi Fritters
Cook time: 30 min
Ingredients: 250g frozen peas; 125 mL milk; 2 eggs; 130g plain flour; 1/2 tsp baking powder; 180g haloumi cheese, cut into 1cm cubes; 1 tbs chopped fresh mint; enough olive oil to shallow fry; 200g smoked salmon; 1 tbs horseradish; 1 tbs sour cream; salad leaves and fresh squeezed lemon to serve; salt and pepper to season

Kristy Komadina

September 5, 2012

easyTime:< 30 mins

These fritters make a fantastic brunch or lunch. I’ve teamed them with smoked salmon and horseradish cream for a tasty and substantial lunch, or try them with some poached eggs at breakfast time.

Ingredients

250g frozen peas
125 mL milk
2 eggs
130g plain flour
1/2 tsp baking powder
180g haloumi cheese, cut into 1cm cubes
1 tbs chopped fresh mint
enough olive oil to shallow fry
200g smoked salmon
1 tbs horseradish
1 tbs sour cream
salad leaves and fresh squeezed lemon to serve
salt and pepper to season

Method

Cook the peas in boiling salted water for 2 minutes. Drain. Puree or mash half of the peas and leave the other half whole.
Whisk together the milk and eggs along with salt and pepper to season. Add the flour, baking powder, haloumi, mint and peas. Mix well together to combine.
Heat some olive oil in a frying pan and drop tablespoons of the mixture into the pan. Slightly flatten the batter with the back of the spoon to get a nice thin fritter. Cook on medium to low heat for 2 minutes each side, or until golden and cooked through.
Assemble each serving plate with some salad leaves. Top with a couple of fritters and 2 - 3 slices of smoked salmon. Stir together the horseradish and sour cream and dollop generously over the top of the fritters and salmon. Squeeze a little fresh lemon juice over the top to finish.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.