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Photo of Pea, haloumi and bacon fritters by WW

Pea, haloumi and bacon fritters

Total Time
35 min
15 min
20 min
Make these fritters and you will discover just how versatile this cheese actually is! Combine all the fresh flavours together and watch how the haloumi will form these tasty morsels. Fantastically crispy.


Roasted capsicum, not in oil

60 g, chopped


1 medium, cut into wedges, to serve

Olive oil

1 tbs

Shortcut bacon

100 g, chopped

Frozen green peas

2 cup(s), (240g)

White self-raising flour

½ cup(s), (75g)


3 medium, lightly beaten

Skim milk

¼ cup(s), (60ml)

Haloumi cheese

75 g, grated


  1. 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.
  2. 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).
  3. 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.


SERVING SUGGESTION: Rocket leaves and cherry tomatoes.TIP: Fritters will keep in an airtight container in the fridge for up to 2 days or freeze cooked fritters, separated with baking paper and wrapped in plastic wrap, for up to 1 month. Defrost in the fridge overnight. To take them to work, transport in a chiller bag. Enjoy cold or gently warmed in the microwave.