Serve these easy fritters with lemon wedges, dill yoghurt and a light leaf salad for a quick lunch or snack.
Serves 4 people
Method
1. Mash half the peas.
2. Grate courgette, put in a bowl with chopped halloumi mint and peas.
3. Stir baking powder into the fritter mixture.
4. In a separate bowl whisk the egg.
5. Add the egg into the fritter mixture.
6. The mixture should not be too moist, if it is gradually add a tablespoon or two of flour.
7. Spoon yoghurt into a bowl. Add chopped dill to the yoghurt, stir, add salt and pepper to taste.
8. Heat olive oil in a frying pan. Add tablespoons of mixture to the pan in batches.
9. Cook until browned on both sides. Put on absorbent paper to cool.
Ingredients
- 1 medium courgette
- 250 grams frozen or fresh peas
- 250 grams halloumi cheese, finely diced non stick frypan
- 1 handful mint, finely chopped
- 1/2 teaspoon baking powder
- 1 large egg small serving bowl
- 1 pinch flour (plain or self raising)
- 1 pinch of salt and pepper, to taste
- 250 grams yoghurt
- 1 handful dill
- 1 dash olive oil
- 1 lemon, cut into wedges
