Halloumi, pea and spinach fritters with Tracklements Rocket Hot Yoghurt

Makes: 12

Prep and cook time: 10 mins

INGREDIENTS

For the patties:

280g frozen peas, defrosted

300g spinach, roughly chopped 350g halloumi, coarsely grated

30g flat leaf parsley finely chopped 30g mint leaves, chopped

3 free range eggs, lightly beaten 35g plain flour

1 tsp Tracklements Rocket Hot Sauce Grated zest of 1 unwaxed 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

METHOD

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

Put the peas, spinach, halloumi, parsley, mint, eggs, flour, rocket hot sauce, lemon zest and salt in a bowl and stir well.

Heat the oil in a hot frying pan and when almost smoking hot, add about 4 dessertspoons of batter per fritter.

Fry for 2-3 mins on each side until the fritters are golden and crisp. Serve with the yoghurt and maybe a salad if you fancy it.

Recipe credit: Tracklements

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