Zucchini, Lentil and Haloumi Fritters

How good are home grown zucchini’s?!?!

The new vege patch is proving very worthwhile as we’re picking on average a zucchini a day and don't they taste amazing!  The kids eat them like cucumbers and the list of recipes to use them in is endless.  I’ve made Baked Zucchini Flowers, Zucchini Cake, delicious Sautéed Zucchini with Pinenuts and Figs as a side, but the family’s favourite is my Zucchini, Lentil and Haloumi Fritters.

Zucchini's grown happily in the new vege patch!

They’re quick, easy and super tasty.  They're great served warm with some yoghurt and salad or cold the next day for the kids as fingerfood.  You can add whatever herbs you have in the garden but I find a little bit of mint gives them a lovely kick and a bit of a Greek flavour alongside the haloumi cheese. On that note, the haloumi can easily be substituted for feta.  I add the lentils not only for added protein but also for little colour and texture flecks which works well.

Mint and chives

And I may need to apologise in advance as I cannot find my written recipe for these fritters so am going by memory.  Here goes...

Zucchini, Lentil and Haloumi Fritters

100g Puy Lentils
180g haloumi
2 medium zucchinis
5-6 mint leaves
A few chive sprigs or spring onions

1 free range egg
80g plain flour (more if needed)
Freshly ground pepper
A little olive oil for pan frying

 

• Place Puy lentils in a saucepan with plenty of water and boil for approximately 20-25 minutes or until tender and set aside in a colander to drain well.  Alternatively use a tin of lentils but Puy lentils have a much nicer texture for this recipe
• Place herbs in Thermomix bowl and chop for 4 seconds on speed 4
• Add roughly chopped haloumi and chop for 5 seconds on speed 5 then set aside
• Place roughly chopped zucchini in Thermomix bowl and chop for 2 seconds on speed 4.  Avoid over chopping as this releases extra moisture
• Add all other ingredients including haloumi and herbs and mix on Reverse for 20 seconds on Speed 2
• Set aside for 10 minutes for moisture to absorb a little while you heat a frying pan with a little olive oil to medium heat
• Place large spoonfuls of mixture int frying pan and cook on 2 minutes each side until golden and the fritters hold together
• Drain on paper towel

Serve with Greek Yoghurt and a side salad and enjoy!