A not-popular-with-kids (but so good for you!) vegetable, butternut is hidden in these scrumptious fritters. They also contain grated haloumi cheese which melts — yum! If you can’t get hold of butternut, use grated pumpkin instead. If you can’t get hold of haloumi (although it is sold in all supermarkets now), use grated or shredded mozzarella. Serve these fritters by themselves or with salad on the side to make into a meal.
Ingredients
| ½ cup | Self raising flour |
| 1 tsp | Curry powder, heaped |
| 4 | Eggs, free-range |
| ¾ tsp | Salt |
| ¼ cup | Milk |
| 2 ½ cups | Butternut, grated (Main) |
| 1 cup | Peas, defrosted |
| 1 | Onion, finely diced |
| 200 g | Haloumi cheese, grated |
| 3 Tbsp | Oil, canola, rice bran or soy bean |
| 1 | Tomato chutney, and sour cream, to serve |
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Directions
- In a large mixing bowl whisk flour, curry powder, eggs and salt together until smooth and there are no lumps. Add milk and continue whisking until smooth.
- Mix in butternut, peas, onion and haloumi.
- Heat oil in a large non-stick frying pan on medium heat. Cook spoonfuls of mixture for about 2-3 minutes each side until golden brown. You will need to cook them in 2-3 batches. Drain fritters on paper towels.
- To serve, divide fritters between plates and serve with salad, a dollop of chutney and sour cream on the side.
