When I buy fruit and vegetables at the market I never really know what I am going to cook for the week ahead. I tend to buy what’s in season and then make it up as I go. I like cooking this way, it keeps you creative in the kitchen. At the end of the week it can be a bit like a mystery box – trying to create something wonderful from the bits and bobs that are left.
The trick is to always end up with delicious bits and bobs (easier said than done!)… this week I had kale and zucchini that needed using and a block of halloumi (which, by the way, has a very long shelf life so it’s a good one to have in the fridge). So I made some fritters. Then I poached some eggs and dolloped on some homemade tomato relish… and I had breakfast (I forgot the bacon…would have been delicious). It really is the best meal of the day.
Zucchini, kale and halloumi fritters
2 medium zucchinis, grated (I grated the zucchini and halloumi in my food processor)
1 x 250g block of halloumi, grated
4 spring onions, finely sliced or 1 leek, white part only, finely sliced
2 generous handfuls of kale, finely chopped
A handful of herbs (optional), I used parsley, basil and mint
3/4 cup of self raising flour
Salt and pepper
A sprinkle of nutmeg
Juice of 1 lemon
Olive oil for pan-frying
Mix all ingredients together well (except the oil). Place oil in a fry pan over medium – high heat. Shape the mixture into balls and place into the fry pan, flattening down with a spatula as you go. The mixture will be wet and feel a little crumbly but as the halloumi melts, it keeps everything together nicely. Cook on one side until golden brown and then turn over and cook the remaining side. Turn heat down to medium so the fritters cook nicely all the way through. Repeat with remaining mixture.
Serve fritters with eggs as I did, a crisp salad, or simply a squeeze of lemon juice.
I made a few smaller fritters to freeze for kinder lunches.
Makes approximately 10-12