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Pea, Haloumi And Roast Capsicum Fritters Recipe

Pea, Haloumi And Roast Capsicum Fritters Recipe

Pea, Haloumi And Roast Capsicum Fritters Recipe
Pea, Haloumi And Roast Capsicum Fritters Recipe

Who doesn’t love a simple and tasty lunch? Today I have got a delicious fritter recipe to share with you, and it is so hard to beat!

These fritters are made with roast capsicum, peas and grated haloumi, which is the perfect balance of flavours! It’s also a really easy way to eat more vegetables, especially with the tasty green salad on the side. 

If you can’t get enough fritters in your life, then try these amazing cauliflower tahini fritters

Ingredients (makes 8 fritters):
1 medium red capsicum
250g frozen peas
125ml low-fat milk
2 large eggs
120g wholemeal flour
2 tsp baking powder
100g haloumi cheese, grated
1 tbsp chopped mint
1 tsp lemon zest
Sea salt and ground black pepper, to taste
mixed green salad, to serve
lemon wedges, to serve
 

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Method:
1. Preheat the oven to 200°C (180°C fan-forced) and line a baking tray with baking paper. 

2. Cut the capsicum in half and remove the seeds and membrane. Place the capsicum on the lined baking tray and roast for 10-15 minutes, skin side up, until the skin starts to blister and colour. Transfer the capsicum to a bowl, cover with plastic film and set aside to cool. When cool enough to handle, peel off the skin and cut into strips.

3. Bring a medium saucepan of water to the boil. Add the peas and boil for 2 minutes, until softened and heated through, then drain. Refresh under cold running water and drain again. Place half of the peas in a food processor and process until smooth. Set the remaining peas aside.

4. Whisk the milk, eggs and pureed peas together in a large bowl. Gradually whisk in the flour and baking powder until smooth and well combined. Add the remaining peas, roast capsicum, haloumi cheese, mint and lemon zest and stir to combine. Season with salt and pepper, if desired.

5. Heat a large non-stick fry pan over medium-high heat and spray lightly with oil spray. Add 3-4 ladlefuls of the mixture to the pan, ensuring that there is a 3cm gap between each, before flattening slightly with the back of a spoon. Cook for 2-3 minutes on each side, or until golden and cooked through. Transfer to a plate lined with absorbent paper.

6. Repeat with the remaining batter, lightly spraying the pan with oil spray as needed.

7. To serve, divide the fritters over the serving plates and serve with a fresh garden salad and lemon wedges on the side. Enjoy!

Love, Kayla xx

* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.

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