left overs can be served cold as a snack or in a packed lunch - makes 16 fritters
preheat oven gas5. Boil pease for 4mins, then drain and set aside
sift flour and season withs&p.
Add the halloumi (finely chopped red chilli if used) parsley and peas to the batter.
whisk egg whites with a pinch of salt until they form stiff peaks then gently fold into the batter.
grease a large nonstick frying pan with a little of the oil and heat over a moderate heat until just hot. spoon in enough batter to make a fritter measuring about 7cm across. add more batter to make as many fritters as you can comfortably fit into the pan.
cook for 2-3 mins until underside is nicely browned, flip them over and cook the rest of the batter adding more oil to the pan as necessary
serve with salad and tomato ketchup or salsa.
will keep in the fridge for up to three days or can be frozen. Any leftovers would be good served cold as a snack or in a packed lunch.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (742g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1504 | ||
Calories from Fat: 314 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.9g | 47 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 1066mg | 328 % | |
Sodium 4203.3mg | 145 % | |
Potassium 989.1mg | 26 % | |
Total Carbohydrate 228.6g | 67 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 218.6g | ||
Protein 63.3g | 90 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1504
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