After a slight, but very fortunate (for me) PR mishap, I found myself with multiple packets of halloumi recently. After giving some away to friends and the food bank, I still had enough left for several salads and wraps, but after a while, I decided I wanted to try doing something different with it. Enter these fritters. I don’t usually love peas, but I thought they’d work well with the salty cheese, a bit of fresh mint and some spices. Plus, anything deep-fried (or shallow-fried in this case) is a winner. And thus, this recipe was born.
Halloumi & pea fritters
Makes approx. 14 fritters
Prep: 15 mins
Cook: 10-15 mins
150g frozen peas
250g block halloumi, grated
Large handful mint leaves (about 2tbsp)
2 spring onions
1 ½ tsp ground cumin
¼ tsp cayenne pepper (or chilli powder)
1 lemon, zested
1 egg, beaten
4 tbsp plain flour
- Put the frozen peas in a bowl and cover with boiling water. Leave them while you prepare the rest of the fritter ingredients.
- Grate the halloumi and finely chop the mint and the spring onions. Put these into a large mixing bowl with the spices, the zest of a lemon and some seasoning.
- Drain your peas then, using your hands, squish them for about a minute until they’re crushed (you could also use a potato masher or the back of a fork but it’s more satisfying by hand). They don’t need to all be fully crushed, but if you leave them completely whole, they’ll explode when you’re cooking the fritters (I learned that the hard way…)
- Add the crushed peas to the rest of your fritter mix, along with a beaten egg and 4tbsp plain flour then mix thoroughly – I like to do this part with my hands too.
- Take just over a tbsp ball of mixture and squish firmly together in your hands to form a patty. Repeat this with the whole mixture – it should make around 16.
- Heat around 1cm veg, sunflower or rapeseed oil in a frying pan until it’s really hot (test by dropping in a piece of bread – it should really sizzle). Add the patties in small batches, probably around 4 at a time, depending on the size of your frying pan. Fry for a couple of minutes on each side, until golden brown then remove with a slotted spoon and place onto a plate or dish lined with kitchen paper. Repeat until they’re all cooked.
- Serve with an easy dip, made by swirling natural yogurt through with your favourite hot sauce (I use Valentina) and a simple salad, if you like.