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Haloumi and pea fritters with tomato salad

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We absolutely adore this fritter recipe. Whether its to use up your leftover ingredients for the week or it's apart of your weekly meal prep these fritters will be great.

  • Serves4
  • Cook time20 minutes
  • Prep time20 minutes
Haloumi and pea fritters with tomato salad


  • 2 cups (240g) frozen peas, thawed
  • 250g Coles Brand Haloumi, coarsely grated
  • 2 Coles Brand Australian Free Range Eggs, lightly whisked
  • 1/2 cup (75g) self-raising flour
  • 1/3 cup (80ml) milk
  • 2 1/2 tbs olive oil
  • 350g mixed medley tomatoes, halved or thinly sliced
  • 1 red onion, thinly sliced
  • 1 cup mint leaves, coarsely shredded
  • 2 tbs pine nuts, toasted
  • 1 tbs red wine vinegar
  • Greek-style yoghurt, to serve
  • Lemon wedges, to serve

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.


  1. Step 1

    Place the peas in a bowl. Use a fork to mash until coarsely crushed. Stir in the haloumi and egg. Add the flour and milk and stir until combined. Season.
  2. Step 2

    Heat 2 tbs of oil in a frying pan over medium heat. Pour three ¼-cupfuls of pea mixture around the pan, allowing room for spreading. Cook for 2 mins or until golden. Turn. Cook for a further 2 mins or until golden and cooked through. Transfer to a plate lined with paper towel. Cover with foil to keep warm. Repeat, in 3 more batches, with remaining pea mixture.
  3. Step 3

    Combine the tomato, onion, mint and pine nuts in a bowl. Add vinegar and remaining oil. Season. Toss to combine.
  4. Step 4

    Divide the fritters and salad among serving plates. Serve with yoghurt and lemon wedges.