Pea, mint & halloumi fritters

MAKES APPROXIMATELY 12 FRITTERS GLUTEN-FREE Ingredients

280g (2 cups) frozen peas

3 large free-range eggs

100g (¾ cup) chickpea flour

50g (½ cup) tapioca flour

1 teaspoon gluten- and aluminium-free

baking powder

100g packet halloumi, grated

A small handful of mint leaves,

roughly chopped

Fine salt and freshly ground black

pepper, to taste

Olive oil

Tomato relish, to serve (optional)

A few years ago, we were at a family potluck dinner to which someone had brought pea, mint and halloumi fritters. My gluten-intolerant daughter desperately wanted to eat them but couldn’t because they were made with wheat flour, so I promised her I’d come up with a version she (and I) could eat — and here they are. I’ve also included a couple of variations below. One of my favourites are the kimchi fritters [pictured], which are inspired by the Korean kimchi pancakes I dream of being able to eat, but sadly can’t.

Method

Place the peas in a large, heatproof bowl, cover with boiling water and leave for 1 minute. Drain well, transfer to a small food processor and pulse until a coarse purée forms. Add the eggs and 60ml (¼ cup) water, and mix well to combine.

Sift the flours and baking powder into a medium-sized bowl, and whisk to combine. Pour the pea mixture into the dry ingredients, add the grated halloumi, mint leaves 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, then cook large spoonfuls of the batter for 2–3 minutes or until bubbles show on the top of each fritter and the underside is golden. Flip the fritters and cook for a few more minutes or until they’re golden and cooked through. Keep the fritters warm on a tray in an oven heated to low while you repeat the cooking process with the remaining batter.

Sprinkle the fritters with a little salt and serve with tomato relish.

Variations Kimchi & spring onion fritters (pictured)

Omit the peas, halloumi and mint. Add 1½ cups roughly chopped kimchi, replace all or some of the water with kimchi juice, and add 1 finely sliced spring onion, 1 tablespoon toasted sesame oil and 2 teaspoons lightly toasted sesame seeds. These fritters are great served with a dipping sauce you can make with equal amounts of brown rice vinegar and glutenfree soy sauce, plus a pinch of dried chilli flakes and some lightly toasted sesame seeds.

Carrot, cumin & feta fritters

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

Sweetcorn & herb fritters

Omit the 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. These fritters are lovely served with basil pesto, good ol’ tomato sauce or your favourite relish.