Sunday, 24 June 2012

Pea, mint & pancetta fritters


  60g polenta, 1 egg, peas, pancetta, mint, halloumi, olive oil (Optional: Rachel's Organic Greek Yoghurt)   

2 preparation: 10 minutes

 Fritters are traditionally a sort of savoury doughnut, but thin like a pancake full of stuff, but like potato cakes - I like to make mine a bit thicker. Pea, mint & pancetta as a flavour combination are absolutely wonderful but combined with the salty tang of halloumi this makes a great comfort food.

1) Whisk an egg and stir in the polenta.

2) Finely chop the mint, cut the halloumi into chunks and stir along with the peas and pancetta into the polenta. If the texture is a little dry I like to add in a little Greek yoghurt.

3) Form a patty and drop onto a lightly oiled pan. Sizzle for 2-3 minutes on each side then serve.

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