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Pea, broad bean and haloumi fritters
Pea, broad bean and haloumi fritters
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Quick and flavorful vegetarian fritters ready in 30 minutes.
Ingredients:
  • 260g (1 2/3 cups) frozen peas
  • 150g (1 cup) frozen broad beans
  • 100g (2/3 cup) wholemeal spelt flour
  • 3.00 gm baking powder
  • 125ml (1/2 cup) milk
  • 2 eggs
  • 180g haloumi, coarsely grated
  • 40.00 ml finely chopped fresh mint
  • 2 green shallots, thinly sliced
  • 36.40 gm extra virgin olive oil
  • Baby spinach leaves, to serve
  • 200g grape tomatoes, halved
  • 27.30 gm extra virgin olive oil
  • 40.00 ml slivered almonds, toasted
  • 1 green shallot, thinly sliced
  • 20.00 ml white balsamic vinegar
  • 1 lemon, zested
Instructions:
  • Boil peas and beans until vibrant green and crisp-tender. Drain, cool under cold running water, and remove bean pods. Blend beans and 1 cup of peas in a food processor until smooth.
  • In a large bowl, combine sifted flour and baking powder, season to taste, and make a well in the center. In a separate jug, whisk together milk and eggs, then pour into the well and stir until smooth. Fold in bean mixture, haloumi, mint, shallot, and remaining peas until a thick batter forms.
  • In a non-stick frying pan, heat half of the oil over medium heat. Spoon three 1⁄4-cup portions of batter into the pan, gently flatten, and cook for 2 minutes until golden. Flip and cook for an additional 1-2 minutes until done. Transfer to a paper towel-lined plate. Repeat the process in 3 batches with the remaining oil and batter.
  • Prepare the salsa by lining a baking tray with foil and preheating the grill on high. Arrange the tomato, cut-side up, on the tray and drizzle with 2 tsp of oil. Season and grill for 4-5 minutes until tender and lightly charred. Transfer to a bowl and mix in the almond, shallot, vinegar, zest, and remaining oil. Season to taste.
  • Plate the fritters and generously layer with fresh baby spinach and zesty salsa on top.

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