Halloumi, pea and spinach fritters with hot yogurt sauce recipe

Halloumi, pea and spinach fritters with hot yogurt sauce recipe

Summer eating doesn’t get much easier – or more delicious – than these tasty halloumi, pea and spinach fritters. Packed with fresh ingredients and vibrant flavours and served with a moreish dipping sauce, they’re just the thing for picking away at in the sunshine.

This dish be prepared well in advance, meaning all you need to do is simply fry the herby fritters when you’re ready to serve. As they cook, these little bites develop a crispy, craggy crust, while the centre stays wonderfully moist, thanks to the salty, squeaky halloumi cheese.

The yogurt dip, meanwhile, makes the ideal accompaniment and would also work brilliantly served with roast chicken or fish.

The fritters travel well, too, making them perfect picnic fodder – cook and leave to cool completely, then transport to your picnic spot in an airtight container.

For US ingredients and measurements, use the drop-down menu and select 'Cups'.

Ingredients

For the hot yogurt sauce:
  • 0.5 lemon, juice only
  • 2 tbsp Tracklements Rocket Hot Sauce or other hot sauce
  • 280 g thick Greek yogurt
  • 0.5 lemon, juice only
  • 2 tbsp Tracklements Rocket Hot Sauce or other hot sauce
  • 9.9 oz thick Greek yogurt
  • 0.5 lemon, juice only
  • 2 tbsp Tracklements Rocket Hot Sauce or other hot sauce
  • 9.9 oz thick Greek yogurt
For the fritters:
  • 4 tbsp olive oil
  • 1 lemon, zest only
  • 1 tsp Tracklements Rocket Hot Sauce or other hot sauce
  • 35 g plain flour
  • 3 eggs, lightly beaten
  • 30 g mint, finely chopped
  • 30 g parsley, finely chopped
  • 350 g halloumi, coarsely grated
  • 300 g spinach, roughly chopped
  • 280 g frozen peas, defrosted
  • 4 tbsp olive oil
  • 1 lemon, zest only
  • 1 tsp Tracklements Rocket Hot Sauce or other hot sauce
  • 1.2 oz plain flour
  • 3 eggs, lightly beaten
  • 1.1 oz mint, finely chopped
  • 1.1 oz parsley, finely chopped
  • 12.3 oz halloumi, coarsely grated
  • 10.6 oz spinach, roughly chopped
  • 9.9 oz frozen peas, defrosted
  • 4 tbsp olive oil
  • 1 lemon, zest only
  • 1 tsp Tracklements Rocket Hot Sauce or other hot sauce
  • 1.2 oz plain flour
  • 3 eggs, lightly beaten
  • 1.1 oz mint, finely chopped
  • 1.1 oz parsley, finely chopped
  • 12.3 oz halloumi, coarsely grated
  • 10.6 oz spinach, roughly chopped
  • 9.9 oz frozen peas, defrosted

Details

  • Cuisine: British
  • Recipe Type: Lunch
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 4

Step-by-step

  1. In a large bowl, combine the peas, spinach, halloumi, parsley and mint. Add the eggs, flour, hot sauce and lemon zest and stir until the mix comes together to form a batter. Season with salt and black pepper.
  2. Set a frying pan with a tablespoon of olive oil over a high heat. Once hot, add generous spoonfuls of batter to the pan and fry the fritters for 2-3 minutes on each side.
  3. Remove the fritters from the pan with a slotted spoon and keep warm while you cook the remaining batter, adding more oil to the pan as needed.
  4. Mix the ingredients for the hot yogurt sauce together in a bowl, season with salt and pepper.
  5. Serve the fritters with the hot yogurt sauce, lemon wedges and a green salad if you like.

Adapted from a recipe supplied by Tracklements. Image courtesy of Tracklements.

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