Pea, broad bean and haloumi fritters

Recipes / Vegetarian

This quick and easy vegetarian fritters are ready in just 30 minutes.

Recipe «Pea, broad bean and haloumi fritters» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 260g frozen peas, 150g frozen broad beans, 100g wholemeal spelt flour, 3/4 tsp baking powder, 125ml milk , 2 eggs, 180g haloumi, coarsely grated, 2 tbsp finely chopped fresh mint , 2 green shallots, thinly sliced, 2 tbsp extra virgin olive oil, Baby spinach leaves, to serve, 200g grape tomatoes, halved, 1 1/2 tbsp extra virgin olive oil, 2 tbsp slivered almonds, toasted, 1 green shallot, thinly sliced, 1 tbsp white balsamic vinegar.

Ingredients:

  • 260g frozen peas 
  • 150g frozen broad beans 
  • 100g wholemeal spelt flour 
  • 3/4 tsp baking powder 
  • 125ml milk 
  • 2 eggs 
  • 180g haloumi, coarsely grated 
  • 2 tbsp finely chopped fresh mint 
  • 2 green shallots, thinly sliced 
  • 2 tbsp extra virgin olive oil 
  • Baby spinach leaves, to serve 
  • 200g grape tomatoes, halved 
  • 1 1/2 tbsp extra virgin olive oil 
  • 2 tbsp slivered almonds, toasted 
  • 1 green shallot, thinly sliced 
  • 1 tbsp white balsamic vinegar 
  • 1 lemon, zested 

Instructions

  1. Cook peas and beans in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Drain. Refresh under cold running water. Peel and discard the pod from beans. Process beans and 1 cup of the peas in a food processor until combined.
  2. Sift flour and baking powder into a large bowl. Season. Make a well in the centre. Whisk milk and eggs together in a jug. Add to well and stir until smooth. Stir in bean mixture, haloumi, mint, shallot and remaining peas until a thick batter forms.
  3. Heat half the oil in a non-stick frying pan over medium heat. Add three 1⁄4-cupfuls of batter, flattening slightly. Cook for 2 minutes or until golden. Turn. Cook for a further 1-2 minutes or until cooked through. Transfer to a plate lined with paper towel. Repeat in 3 batches with remaining oil and batter.
  4. Meanwhile, for the salsa, line a baking tray with foil and preheat grill on high. Place the tomato, cut-side up, on tray. Drizzle with 2 tsp of the oil. Season. Grill for 4-5 minutes or until tender and lightly charred. Transfer to a bowl. Stir in the almond, shallot, vinegar, zest and remaining oil. Season.
  5. Divide fritters among serving plates and top with the baby spinach and salsa.