This is a fresh and tasty lunchtime snack. Ideal with a bit of sweet chilli dipping sauce and some salad. Frozen peas and beans work fine for this recipe if you can’t get hold of fresh.
- Saucepan
- Food Processor
- Large Mixing Bowl
- Wooden Spoon
- Frying Pan
- Spatula
- 400 grams Peas, Broad Beans or Edamame beans (or a mixture of all)
- 100 grams Plain Flour
- 1 tsp Baking Powder
- 125 ml Milk
- 2 Eggs (beaten)
- 200 grams Halloumi (coarsley grated)
- 2 tbsp Fresh Mint (chopped)
- 2 Spring Onions (chopped)
- 2 tbsp Sunflower oil
- Cook the peas and beans in salted boiling water for 2 minutes.
- Drain and rinse under cold water.
- Place the beans and peas – reserving about 1 cup of the peas – in the food processor and pulse until all roughly chopped.
- Place flour and baking powder in a large mixing bowl. Make a well in the centre and all the milk and eggs and stir until smooth. Add the beans and peas from the food processor, the halloumi, mint, spring onion and remaining peas and stir to form a thick batter.
- Heat the oil in a frying pan and place spoonfuls of the mixture in the pan. Cook for 2 minutes or so on each side until golden brown. Repeat with the remaining mixture until it is all used up.
- Serve with sweet chilli sauce and salad.
