Haloumi and Pea Fritters
Haloumi and Pea Fritters
Perfect for breakfast or lunch served with a combination of any of the following: avocado, bacon, tomato salsa, poached eggs or more haloumi!! It’s also a fantastic vegetarian canapé item.
Serves 4 for brunch or makes 30 canapés
Cooks in 30 minutes
Difficulty Not too tricky
haloumi, recipe, vegetarian
Ingredients
- 200 grams frozen peas
- 200 grams Udder Delights haloumi, grated
- 2 eggs, lightly beaten
- 2/3 cup / 100 grams S.R. flour
- 2 tablespoons / 30 grams corn flour
- Fresh mint, coriander, basil or parsley 1/3 cup
- Freshly cracked black pepper
- Butter or oil for cooking fritters
Method
- Step 1
- Microwave the frozen peas for 3-4 minutes until defrosted but not cooked. Place half in a large mixing bowl and puree the rest. Combine peas along with grated haloumi, eggs, chopped herbs, and black pepper. Stir in sifted flours and stir until all lumps are removed.
- Step 2
- Heat a large frying pan over medium heat, add butter or oil, and tablespoons of the fritter mixture. Cook on one side until small bubbles appear and burst (about 3 minutes), flip over and cook for another 1-2 minutes on the other side.
- Step 3
- Serve with grilled bacon, avocado, poached eggs, and a squeeze of fresh lemon.
- Step 4
- For canapés top with some goats curd, slow-roasted cherry tomatoes, and smashed peas. For smashed peas cook ½ cup of peas and puree with 1 teaspoon of olive oil, fresh herbs, and salt.
Sheree Sullivan moved from the keyboard to the cheese board when she was instrumental in setting up the Udder Delights cheese factory in 1999 after completing her Bachelor of Music, Jazz Piano, at the University of Adelaide's Elder Conservatorium.
She has since become the accidental entrepreneur who has built the family cheese empire while juggling businesses and brands, family and kids, and risks with rewards.
She values sustainable community - she grows local, makes local, employs local, lives local and gives local; and has a savvy and sassy approach when putting good food in front of the punters. 