Haloumi, pea and spinach fritters with paprika yoghurt

Name: Haloumi, pea and spinach fritters with paprika yoghurt recipe
Yield: 4
Ingredients: 2 cups (280g) frozen peas, thawed; 300g frozen baby spinach, thawed; 400g haloumi, coarsely grated, drained; 1/4 cup flat-leaf parsley leaves, finely chopped, plus extra, to serve; 1/4 cup mint leaves, plus extra, to serve; 3 eggs, lightly beaten; 1/4 cup (35g) plain flour; 2 tsp smoked paprika; Finely grated zest of 1 lemon; 1/3 cup (80ml) extra virgin olive oil; 1 cup (280g) thick Greek-style yoghurt; 1 tsp smoked paprika; Juice of 1/2 lemon

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Haloumi, pea, chive, spinach fritters with preserved lemon yogh

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by Helena Moursellas

Oct 05, 2021

Elevate your brunch with these haloumi and pea fritters.

2 cups (280g) frozen peas, thawed
300g frozen baby spinach, thawed
400g haloumi, coarsely grated, drained
1/4 cup flat-leaf parsley leaves, finely chopped, plus extra, to serve
1/4 cup mint leaves, plus extra, to serve
3 eggs, lightly beaten
1/4 cup (35g) plain flour
2 tsp smoked paprika
Finely grated zest of 1 lemon
1/3 cup (80ml) extra virgin olive oil

Smoked paprika yoghurt

1 cup (280g) thick Greek-style yoghurt
1 tsp smoked paprika
Juice of 1/2 lemon

Method

1.

Drain off any liquid from the thawed peas and spinach, and pat dry with paper towel, pushing down lightly to soak up any excess liquid. Set aside.
2.

For the smoked paprika yoghurt, place all ingredients and 1 tsp salt flakes in a bowl and stir to combine. Set aside.
3.

Place peas, spinach, haloumi, parsley, mint, egg, flour, paprika, lemon zest and 1 tsp salt flakes in a bowl and stir to combine.
4.

Lightly grease 4 x non-stick 2 cup- capacity 17cm x 12cm skillets. Heat 1 tbs oil in each over medium-high heat. Pour 1 cup batter into each skillet. Cook for 4-5 minutes on each side until fritters are cooked through, golden and crisp.
5.

Serve fritters with smoked paprika yoghurt, extra parsley and mint.