Ingredients
Serves 4
250g frozen peas
1/2 cup (125m1) milk
2 eggs
30g cornflour
2/3 cup (100g) plain flour
1/2 tsp baking powder
250g haloumi cheese, cut into 1cm cubes
1 tbsp chopped mint, plus extra to serve
olive oil, to shallow-fry
roasted vine-ripened truss tomatoes, mint leaves and Lemon wedges, to serve
Method
Boil the peas in salted water for 2 minutes, then drain. Refresh under cold water, then drain again. Puree half the peas in a food processor until smooth.
Whisk the milk, eggs, flours, baking powder and pureed peas in a bowl, then fold in the remaining peas, haloumi, mint, salt and pepper.
Heat the olive oil in a large non-stick frying pan over a medium-high heat. Add a tablespoon of the mixture to the pan, in batches, pressing down to flatten slightly, and fry for 2-3 minutes, or until golden on both sides. Drain on paper towels.
Serve with the tomatoes, mint and lemon wedges.