Pea, haloumi and bacon fritters
Roasted capsicum, not in oil
60 g, chopped
1 medium, cut into wedges, to serve
100 g, chopped
Frozen green peas
2 cup(s), (240g)
White self-raising flour
½ cup(s), (75g)
3 medium, lightly beaten
¼ cup(s), (60ml)
75 g, grated
- Heat 1 teaspoon oil in a small non-stick frying pan over medium-high heat. Cook bacon, stirring, for 5 minutes or until crisp. Transfer to a plate.
- Meanwhile, cook peas in a saucepan of boiling water for 2 minutes. Drain and return to pan. Coarsely mash warm peas with a potato masher. Place flour in a large bowl. Whisk in eggs and milk until smooth. Fold in haloumi, capsicum, bacon and mashed peas until just combined (do no over-mix).
- Heat 1 teaspoon oil in a large non-stick frying pan over medium-high heat. Spoon four ¼-cup amounts of pea mixture into pan. Cook fritters for 2–3 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining oil and pea mixture, in 2 batches, to make 8 more fritters. Serve with lemon wedges.