Pea, broad bean and haloumi frit­ters

Stanthorpe Border Post - - TASTE - Recipe by Ka­t­rina Wood­man Photo by Guy Bai­ley

serves / 4 prep / 10 min­utes cook / 20 min­utes

In­gre­di­ents

260g (1 2⁄3 cups) frozen peas 150g (1 cup) frozen broad beans

100g ( 2⁄3 cup) whole­meal spelt flour

3⁄4 tsp bak­ing pow­der

125ml ( 1⁄2 cup) milk

2 eggs

180g haloumi, coarsely grated

2 tbsp finely chopped fresh mint

2 green shal­lots, thinly sliced

2 tbsp ex­tra-vir­gin olive oil

Baby spinach leaves, to serve

TOMATO AND AL­MOND SALSA:

200g grape to­ma­toes, halved 1 1⁄ tbsp ex­tra-vir­gin olive oil 2 2 tbsp sliv­ered al­monds, toasted 1 green shal­lot, thinly sliced 1 tbsp white bal­samic vine­gar 1 lemon, zested

1. Cook peas and beans in a saucepan of boil­ing wa­ter for 2 min­utes or un­til bright green and ten­der crisp. Drain. Re­fresh un­der cold run­ning wa­ter. Peel and dis­card the pod from beans. Process beans and 1 cup of the peas in a food pro­ces­sor un­til com­bined.

2. Sift flour and bak­ing pow­der into a large bowl. Sea­son. Make a well in the cen­tre. Whisk milk and eggs to­gether in a jug. Add to well and stir un­til smooth. Stir in bean mix­ture, haloumi, mint, shal­lots and re­main­ing peas un­til a thick bat­ter forms.

3. Heat half the oil in a non-stick fry­ing pan over medium heat. Add three 1⁄4-cup­fuls of bat­ter, flat­ten­ing slightly. Cook for 2 min­utes or un­til golden. Turn. Cook for a fur­ther 1-2 min­utes or un­til cooked through. Trans­fer to a plate lined with pa­per towel. Re­peat in 3 batches with re­main­ing oil and bat­ter.

4. Mean­while, for the salsa, line a bak­ing tray with foil and pre­heat grill on high. Place the tomato, cut-side up, on tray. Driz­zle with 2 tsp of the oil. Sea­son. Grill for 4-5 min­utes or un­til ten­der and lightly charred. Trans­fer to a bowl. Stir in the al­mond, shal­lot, vine­gar, zest and re­main­ing oil. Sea­son.

5. Di­vide frit­ters among serv­ing plates and top with the baby spinach and salsa.

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