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Halloumi, Pea and Spinach Fritters with Tracklements Rocket Hot Spiced Yoghurt


Mix the ingredients for the rocket hot yoghurt together and set aside.

Put the peas, spinach, halloumi, parsley, mint, egg, flour, rocket hot sauce, lemon zest and salt in a bowl and stir well. Divide the batter into four.

Heat the oil in a hot frying pan and when almost smoking hot add the dollops of batter.  Fry for 4-5 mins on each side until the fritters are golden and crisp.  Serve with the yoghurt.

Serves: 4-6

For the patties

  • 280g frozen peas, defrosted
  • 300g spinach, roughly chopped
  • 350g halloumi, coarsely grated
  • 30g flatleaf parsley finely chopped
  • 30g mint leaves, chopped
  • 4 free range eggs, lightly beaten
  • 135g plain flour
  • 100ml milk
  • 1 tsp Tracklements Rocket Hot Sauce
  • Grated zest of 1 lemon
  • Good pinch sea salt
  • 4 tbsp olive oil

For the rocket hot yoghurt

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