Pea, mint and haloumi fritters with tomato and capsicum sauce
Nutrition Info.(per serve)
1/2 cup trim milk
1 cup self-raising flour
2 cups frozen peas, thawed
300g grated courgetteszucchini, summer squashX (excess moisture squeezed out)
80g haloumi, grated
2 tablespoons fresh chives, chopped
2 tablespoons fresh mint, chopped
1 teaspoon lemon zest
Tomato and capsicum sauce
1 red onion, roughly chopped
1 clove garlic, crushed
1 teaspoon ground cumin
2 red capsicums, deseeded, roughly chopped
400g can chopped tomatoes
1 tablespoon balsamic vinegar
4 cups salad with a little vinaigrette (made with balsamic vinegar and olive oil)
Total fat 17g
Saturated fat 6g
Dietary fibre 8g
1 To make sauce, spray a frying pan with oil and place over a medium-high heat. Add onion, garlic and cumin. Cook, stirring, for 3-4 minutes until onion has softened. Add capsicums and cook for 3-4 more minutes then add tomatoes and balsamic. Stir to combine. Simmer over a low heat for about 10 minutes while you make the fritters.
2 To make fritters, whisk together milk and eggs in a large bowl. Gradually whisk in flour until smooth and well combined. Stir through peas, courgettes, haloumi, herbs and lemon zest.
3 Spray a large frying pan with oil and place over a medium-high heat. Spoon 1/4 cupfuls of mixture into pan, making 3 fritters at a time. Cook for 3 minutes each side or until golden and cooked through. Spray pan with a little more oil. Continue with batter to make 12 fritters in total.
4 Blend capsicum sauce in a food processor until smooth or until you get a thick sauce consistency.
Make it gluten free: Use gluten-free flour and check haloumi and ground cumin are gluten free.