Description
Crammed with chicken, haloumi, a little green, lemon, these fritters will not last long. Make them ahead and hide in the freezer for later.
Ingredients
Scale
- 500 GRAMS CHICKEN MINCE
- 5 ZUCCHINI, GRATED AND WITH WATER SQUEEZED OUT
- 1 BROWN ONION, PEELED AND FINELY DICED
- 225 GRAMS HALOUMI, GRATED
- 2 TABLESPOONS DILL, FINELY CHOPPED
- 2 TABLESPOONS MINT, FINELY CHOPPED
- 1 EGG, BEATEN
- 1 CUP RICE FLOUR
- RIND OF 1 LEMON
- 1 TEASPOON NUTMEG
- SALT AND PEPPER
- COOKING OIL OF YOUR PREFERENCE
Instructions
- Preheat oven to 190 degrees and line a large baking tray.
- In a large bowl mix together all ingredients thoroughly and season well with pepper.
- Place a non stick fry pan over medium heat and add enough cooking oil to finely coat the bottom.
- Generously place heaped tablespoons of the mixture in the oil. Repeat 4 – 5 more times. Cook each fritter until golden (about 1 minute) and then carefully turn. Once both sides are seared transfer fritters to the baking tray. Repeat until all mixture has been used.
- Transfer baking tray to the over and cook for between 13 & 18 minutes. The cooking time depends on the size of your fritters. Check they’re cooked by pressing down with your finger – they should be firm, and offer little resistance in the middle.
- Season finished fritters with sea salt and serve with a garlic yoghurt sauce.
Notes
To make a vegetarian version, add 1 cup of defrosted green peas and grate in an extra two zucchini. The addition of a little feta makes them exceptionally cheesy.
- Cook Time: 60 mins
- Category: Side