1 cup peas, fresh or thawed if using frozen
knob of butter
3 spring onions, finely sliced
2 zucchini, diced
2 cloves garlic, crushed
200 grams haloumi cheese, diced 1 cm pieces
olive oil for cooking fritters
¾ cup self-raising flour
1 teaspoon sea salt
¼ cup chopped mint
½ teaspoon ground turmeric
1 teaspoon ground cumin
pinch chilli flakes
thick plain yoghurt
watercress or rocket
Fritters: Melt the butter in a sauté pan and cook the spring onions, zucchini and garlic with a good pinch of salt for 4 minutes. Add the peas and cook for 1 minute. Cool.
Batter: Put all the ingredients in a food processor and blend until smooth.
Stir the cooled vegetables and haloumi into the batter.
To cook: Heat a little olive oil in a sauté pan and cook large spoonfuls of the mixture for 2-3 minutes each side until golden and cooked through. You should get 12 fritters.
Place the fritters in a warm oven until they are all cooked.
To serve: Arrange the fritters on plates and if using, add theroasted beetroot, a dollop of yoghurt and the watercress.
Cook’s tip: If using fresh peas, this is the volume after they have been podded. Blanch in boiling water until tender before adding to the zucchini mixture.