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.