Images for Marketing – Chef’s Favourite Recipes
1 cup frozen peas
1 small zucchini, grated
75 g haloumi grated
1 egg lightly whisked
1/3 cup self raising flour
2 tablespoons skim milk
2 tsp fresh dill finely chopped
Cook peas in a small saucepan of boiling water for 2 minutes or until tender.
Drain well. Place in a heatproof bowl. Use a potato masher to mash until coarsely crushed.
Add zucchini, haloumi and egg and gently toss to combine. Stir in flour. Stir in milk and dill until combined.
Heat a non stick frying pan over low heat. Spoon 2 tablespoons quantities of mixture into the pan allowing room for spreading. Cook for 2 minutes or until lightly golden and bubbles rise to the surface. Turn and cook for a further 1-2 minutes or until golden brown and cooked through. Transfer to a plate. Repeat with the remaining mixture to make more fritters.
Serve fritters with fresh tomatoes chopped, parsley leaves and tzatziki.