Haloumi and pea fritters with tomato salad

Cooking Vegetarian Haloumi and pea fritters with tomato salad

Satisfy hungry tummies with these golden haloumi and pea fritters served with a fresh tomato salad.

Lables: Low carb Low sugar Lower gi Vegetarian Fish free Shellfish free Soy free
  1. 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.
  2. Heat 2 tablespoons of oil in a frying pan over medium heat. Pour three 1/4-cupfuls of pea mixture around the pan, allowing room for spreading. Cook for 2 mins or until golden. Turn. Cook for a further 2 mins 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.
  3. Combine the tomato, onion, mint and pine nuts in a bowl. Add vinegar and remaining oil. Season. Toss to combine.
  4. Divide the fritters and salad among serving plates. Serve with yoghurt and lemon wedges.

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2 cups frozen peas, thawed
250g Coles Brand Haloumi, coarsely grated
2 Coles Brand Australian Free Range Eggs, lightly whisked
1/2 cup self-raising flour
1/3 cup milk
2 1/2 tbsp olive oil
350g mixed medley tomatoes, halved or thinly sliced
1 red onion, thinly sliced
1 cup mint leaves, coarsely shredded
2 tbsp pine nuts, toasted
1 tbsp red wine vinegar
Greek-style yoghurt, to serve
Lemon wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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