Courgette, Pea and Mint Fritters

Description

Serve these easy fritters with lemon wedges, dill yoghurt and a light leaf salad for a quick lunch or snack.
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Ingredients

At a glance
Seasonal
Spring
Summer

250gm frozen or fresh peas

1-2 medium courgettes

250gm haloumi cheese, finely diced non stick frypan

handful mint, finely chopped

½ teaspoon baking powder

1 large egg small serving bowl

Flour (plain or self raising)

Salt and pepper

250gm yoghurt

Bunch dill

Olive oil

1 lemon, cut into wedges

Methods/steps

If using fresh peas

Bring a couple of cm of water to the boil in a saucepan, add the peas. Keeping the heat high bring the water back up to the boil. Drain the peas straight away and plunge into cold water, drain again.

If using frozen peas

Thaw the peas.

  1. Mash half the peas, leaving the other half whole.
  2. Grate zucchini, put aside into a bowl, add the chopped haloumi mint and peas.
  3. Stir the baking powder into the fritter mixture.
  4. In a separate bowl whisk the egg until it forms peaks. Gently fold the whisked egg white into fritter mixture. The mixture should not be too moist, if it is gradually add a tablespoon or two of flour.
  5. Spoon yoghurt into a bowl. Chop the dill finely and add to the yoghurt, stir, add salt and pepper to taste.
  6. Heat olive oil in a frying pan (preferably non stick). Add tablespoons of mixture to the pan in batches. Cook until browned on both sides.
  7. Put on absorbent paper to cool.

Additional Tips