Pea, Mint and Haloumi Fritters with Tomato and Capsicum Sauce
Serves 4
Time to make 45: minutes
diabetes-friendly
vegetarian
Ingredients
Fritters
- ½ cup trim milk
- 2 eggs
- 1/2 cup self-raising flour
- 2 cups frozen peas, thawed
- 300g grated courgettes (about 2 cups grated, or 2 large courgettes. Excess moisture squeezed out)
- 100g feta or haloumi, chopped in small pieces
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh mint, chopped
- 1 teaspoon lemon zest
- oil spray
Tomato and capsicum sauce
- oil spray
- 1 red onion, roughly chopped
- 1 clove garlic, crushed
- 1 teaspoon cumin
- 2 red capsicums, deseeded, roughly chopped
- 400g can chopped tomatoes
- 1 tablespoon balsamic vinegar
4 cups salad with a little vinaigrette
Method
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. Blend in a processor or blender until smooth or until you get a thick sauce consistency.
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, cheese, herbs and lemon zest.
Spray a large frying pan with oil and place over a medium heat. Spoon ¼ 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. Serve fritters with sauce and salad.
Wine match
Sauvignon Blanc
2012 Ara Single Estate
