Ready in less than 30 minutes, our kid-friendly fritters are a great way to enjoy more greens. Pop them into back-to-school lunches.
Serves22
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Zucchini and pea fritters. In a small saucepan of boiling water, cook the peas for two minutes or until tender, then drain. Move the peas to a heatproof bowl and use a potato masher to coarsely crush. Add the zucchini, haloumi and egg and gently toss to combine. Add the flour and stir and then add the milk and the dill and stir until it's combined.
Heat a non-stick frying pan over medium heat and lightly spray with oil spray. Spoon 2-tablespoon portions of mixture around the pan and give them a little room to spread out. Cook for two minutes or until lightly golden and bubbles rise to the top. Turn and cook for a further 1-2 minutes or until golden brown and cooked through. Transfer to a plate and repeat with the remaining mixture to make three more fritters.
Serve with fresh tomato, parsley and tzatziki or pop them in an airtight container and freeze for up to three months.
Ingredients
1 cup (120g) frozen peas
1 small zucchini, coarsely grated
75g salt-reduced haloumi, coarsely grated
1 Coles Brand Australian Free Range Egg, lightly whisked
1/3 cup (50g) self-raising flour
2 tbs skim milk
2 tsp finely chopped dill
Olive oil spray
250g punnet cherry tomatoes, halved or quartered
1/2 cup small flat-leaf parsley leaves
1/3 cup (95g) low-fat tzatziki
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the peas in a small saucepan of boiling water for 2 mins or until tender. Drain well. Place in a heatproof bowl. Use a potato masher to mash until coarsely crushed. Add the zucchini, haloumi and egg and gently toss to combine. Add the flour and stir to combine.
Step 2
Add the milk and dill and stir to combine.
Step 3
Heat a non-stick frying pan over medium-low heat. Lightly spray with olive oil spray. Spoon three 2-tbs portions of the mixture around the pan, allowing room to spread. Cook for 2 mins or until lightly golden and bubbles rise to the top. Turn and cook for a further 1-2 mins or until golden brown and cooked through. Transfer to plate. Repeat with the remaining mixture to make 3 more fritters.
Step 4
Divide the tomato and parsley between 2 small airtight containers. Divide the fritters between another 2 airtight containers. Serve with tzatziki.
1 Coles Brand Australian Free Range Egg, lightly whisked
1/3 cup (50g) self-raising flour
2 tbs skim milk
2 tsp finely chopped dill
Olive oil spray
250g punnet cherry tomatoes, halved or quartered
1/2 cup small flat-leaf parsley leaves
1/3 cup (95g) low-fat tzatziki
Description
Ready in less than 30 minutes, our kid-friendly fritters are a great way to enjoy more greens. Pop them into back-to-school lunches.
Method
Step 1
Cook the peas in a small saucepan of boiling water for 2 mins or until tender. Drain well. Place in a heatproof bowl. Use a potato masher to mash until coarsely crushed. Add the zucchini, haloumi and egg and gently toss to combine. Add the flour and stir to combine.
Step 2
Add the milk and dill and stir to combine.
Step 3
Heat a non-stick frying pan over medium-low heat. Lightly spray with olive oil spray. Spoon three 2-tbs portions of the mixture around the pan, allowing room to spread. Cook for 2 mins or until lightly golden and bubbles rise to the top. Turn and cook for a further 1-2 mins or until golden brown and cooked through. Transfer to plate. Repeat with the remaining mixture to make 3 more fritters.
Step 4
Divide the tomato and parsley between 2 small airtight containers. Divide the fritters between another 2 airtight containers. Serve with tzatziki.
