Cheesy Peasy Fritters

Serves: 4
Moderate
Time: 45 minutes

INGREDIENTS:

300g zucchini, coarsely grated
½ teaspoon salt
200g haloumi, coarsely grated
¾ cup peas, cooked and crushed
½ cup grated parmesan
½ cup plain flour
½ teaspoon baking powder
Pinch of dried chilli flakes
2 eggs, lightly beaten
1 cup vegetable oil
4 radishes, thinly sliced
4 baby cucumbers, sliced
Micro herbs, to serve, optional

METHOD:

1. Mix the zucchini and salt and place into a sieve or colander set over a large bowl (make sure the bottom of sieve is well clear of the base of the bowl). Stand for 15 minutes, then press down to remove excess moisture.

2. Meanwhile, place the haloumi, peas, parmesan, flour, baking powder, chilli flakes and eggs into a mixing bowl and mix until well combined. Add the zucchini, discarding liquid.

3. Heat the oil in a large heavy based frypan over a medium heat. Place ½ cups of the mixture into the pan and cook for about 3 minutes on each side or until golden and cooked through. Drain on paper towel, and repeat with remaining mixture.

4. For the dill tzatziki, combine the yoghurt, cumin and dill in a small bowl.

5. Serve the fritters with a dollop of the dill tzatziki, the baby cucumber, radish and micro herbs, if using.