Pea, Mint and Halloumi Fritters

Makes approx. 12 fritters / Gluten-free

Pea, Mint and Halloumi Fritters Photo: Emma Galloway

Ingredients

• 280g (2 cups) frozen peas
• 3 large free-range eggs
• 100g (¾ cup) chickpea flour
• 50g (½ cup) tapioca flour
• 1 teaspoon gluten- + aluminium-free baking powder
• 100g packet halloumi, grated
• small handful of mint leaves, roughly chopped
• fine salt + freshly ground black pepper, to taste
• olive oil, to cook
• tomato relish, to serve (optional)

Method

Place peas into a large heatproof bowl, cover with boiling water and leave for 1 minute, then drain well. Transfer to a small food processor and pulse until a coarse puree forms. Add eggs and 60ml (¼ cup) water and mix well to combine. Sift flours and baking powder into a medium bowl, and whisk to combine. Pour pea mixture into the dry ingredients, add grated halloumi, mint and a little salt and pepper, and mix until just combined. Heat 2–3 tablespoons olive oil in a large frying pan over medium heat and cook large spoonfuls of batter for 2–3 minutes, or until bubbles show on the top and the underside is golden. Flip fritters and cook for a few minutes longer, or until golden and cooked through. Keep fritters warm on a tray in a low oven and repeat the cooking process until all the batter is cooked. Serve fritters sprinkled with a little salt and some tomato relish, if using.

VARIATIONS

Carrot, cumin + feta fritters

Omit peas, halloumi and mint. Add 1 large grated carrot, ¼ red onion (finely sliced), a handful of crumbled feta, a little roughly chopped coriander (cilantro) and ½ teaspoon ground cumin. Delicious served with a spicy tomato chutney such as tomato kasundi.

Sweetcorn + herb fritters

Omit peas, halloumi and mint. Add 2 cups corn kernels (fresh or defrosted frozen) and a handful of soft herbs, such as chives, basil, flat-leaf parsley or coriander. Lovely served with basil pesto, good ol’ tomato sauce or your favourite relish.

 Kimchi + spring onion fritters

Omit peas, halloumi and mint. Add 1½ cups roughly chopped Kimchi. Replace all or some of the water with kimchi juice, add 1 finely sliced spring onion (scallion), 1 tablespoon toasted sesame oil, and 2 teaspoons lightly toasted sesame seeds. Great served with a dipping sauce made with equal amounts of brown rice vinegar and gluten-free soy sauce, plus a pinch of dried chilli flakes and lightly toasted sesame seeds.