Haloumi, Pea and Mint Fritters

, from Issue #44. May, 2016
Photography by Aaron McLean.
Haloumi, Pea and Mint Fritters

Fritters are one of my favourite quick brunch dishes. This combination of slightly chewy haloumi, fresh mint and peas is one of the best.

Serves: 4


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
3 eggs

To serve
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.