These Indian-spiced fritters are my go-to dinner when we have nothing left in the vege drawer, as you can whip them up from pantry and freezer items, as long as you have a little squeaky haloumi cheese in the fridge. Well actually you can even use paneer cheese if that’s something you happen to have lying around. I just love the salty, melty quality that the haloumi gives the fritters.
Indian pea and haloumi fritters
1 cup spelt (or plain) flour, sifted
1/2 teaspoon baking powder
1 tablespoon curry powder
salt and pepper
1 egg
3/4 cup cold water
2 teaspoons finely grated fresh ginger
1 1/2 cups frozen peas
125g haloumi cheese, diced
cooking oil spray
natural yoghurt, coriander, lemon wedges and mango chutney or lime pickle to serve
Combine the flour, baking and curry powders in a bowl. Season. Whisk in the egg, water and ginger until just smooth. Stir through the peas and haloumi.
Spray a large non-stick frying pan with oil. Heat over medium. Cook 1/4 cupfuls of the fritter mixture, in batches, for 2-3 minutes each side, until golden and cooked through.
Serve with yoghurt, coriander, lemon wedges and either chutney or pickle.
Makes 10
oOo Serve with a grated carrot, currant and almond salad or a simple spinach and tomato salad.
oOo Try mini versions of these to serve as nibbles.
oOo You can make the fritter mixture a few hours ahead of time, just cover and refrigerate.
