Name: Zucchini and pea fritters
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 120g pea; 1 small zucchini, coarsely grated; 75g salt-reduced haloumi, coarsely grated; 1 Free Range Egg, lightly whisked; 50g self-raising flour; 41.20 gm skim milk; 2 tsp dill, finely chopped; Olive oil spray; 250g punnet cherry tomatoes, halved or quartered; 125.00 ml small flat-leaf parsley leaves; 95g tzatziki

Zucchini and pea fritters

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Elevate breakfast with golden zucchini and pea fritters.

Ingredients:

120g pea
1 small zucchini, coarsely grated
75g salt-reduced haloumi, coarsely grated
1 Free Range Egg, lightly whisked
50g self-raising flour
41.20 gm skim milk
2 tsp dill, finely chopped
250g punnet cherry tomatoes, halved or quartered
125.00 ml small flat-leaf parsley leaves
95g tzatziki

Instructions:

Boil peas in a small saucepan for 2 minutes until tender, then drain well and transfer to a heatproof bowl. Use a potato masher to coarsely crush the peas. Combine with zucchini, haloumi, and egg. Mix in flour, then add milk and dill, stirring well to combine.
Preheat a non-stick frying pan over medium-low heat and lightly coat with oil spray. Spoon three 2-tablespoon portions of batter onto the pan, giving space for spreading. Cook until lightly golden with bubbles on top, about 2 minutes. Flip and cook for another 1-2 minutes until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter to make 3 more fritters.
Separate the tomato and parsley evenly into 2 small airtight containers, and divide the fritters into another 2 airtight containers. Serve with tzatziki.

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