Method:
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.
Ingredients:
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
- 280g thick Greek yoghurt
- 2 tbsp Tracklements Rocket hot sauce
- Squeeze of lemon juice to taste
