Source: Coles Magazine May 2016 - Page 30
Serves 4 - Prep 20 min - Cooking 20 min
Ingredients:
2 cups (240g) frozen peas, thawed
250g Coles Brand Haloumi, coarsely grated
2 Coles Brand Australian Free Range Eggs, lightly whisked
1/2 cup (75g) self-raising flour
1/3 cup (80ml) milk
2 1/2 tablespoons olive oil
350g mixed medley tomatoes, halved or thinly sliced
1 red onion, thinly sliced
1 cup mint leaves, coarsely shredded
2 tablespoons pine nuts, toasted
1 tablespoon red wine vinegar
Greek-style yoghurt, to serve
Lemon wedges, to serve
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| Image Source: Taste.com.au |
Ingredients:
2 cups (240g) frozen peas, thawed
250g Coles Brand Haloumi, coarsely grated
2 Coles Brand Australian Free Range Eggs, lightly whisked
1/2 cup (75g) self-raising flour
1/3 cup (80ml) milk
2 1/2 tablespoons olive oil
350g mixed medley tomatoes, halved or thinly sliced
1 red onion, thinly sliced
1 cup mint leaves, coarsely shredded
2 tablespoons pine nuts, toasted
1 tablespoon red wine vinegar
Greek-style yoghurt, to serve
Lemon wedges, to serve
- Place the peas in a bowl. Use a fork to mash until coarsely crushed. Stir in the haloumi and egg. Add the flour and milk and stir until combined. Season.
- Heat 2 tablespoons of oil in a frying pan over medium heat. Pour three 1/4-cupfuls of pea mixture around the pan, allowing room for spreading. Cook for 2 mins or until golden. Turn. Cook for a further 2 mins or until golden and cooked through. Transfer to a plate lined with paper towel. Cover with foil to keep warm. Repeat, in 3 more batches, with remaining pea mixture.
- Combine the tomato, onion, mint and pine nuts in a bowl. Add vinegar and remaining oil. Season. Toss to combine.
- Divide the fritters and salad among serving plates. Serve with yoghurt and lemon wedges.