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Chicken Fritters with Haloumi and Zucchini


  • Author: Pepper Passport
  • Total Time: 1 hour
  • Yield: 14 Fritters 1x

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

  1. Preheat oven to 190 degrees and line a large baking tray.
  2. In a large bowl mix together all ingredients thoroughly and season well with pepper.
  3. Place a non stick fry pan over medium heat and add enough cooking oil to finely coat the bottom.
  4. 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.
  5. 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.
  6. 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
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