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Zucchini, Pea and Mint Fritters with Haloumi, Avocado, Chilli, Lemon, Toasted Seeds and Rocket

By Dana Sims, @stone_and_twine on November 7, 2019 in Food

Not a bad way to start the day.

You can get really creative with brunch, and it seems people love to incorporate vegetables into breakfast and brunch dishes nowadays more than ever, so what better way to celebrate spring than with some delicious fresh greens.
A stack for brunch always looks great on the plate, and who doesn’t love haloumi? Add to that some avocado smash – a staple of every respectable brunch menu – with a hit of chilli and lemon and it will be bursting with flavour and freshness. Complete the dish with a handful of rocket leaves and toasted seeds and, if you’re looking to add some protein, place a poached egg on top.
The zucchini, pea and mint fritter is the highlight of the dish and it’s a good way of creating a nice texture with zucchini. This recipe serves a large portion for one person and makes two fritters.

1 zucchini, coarsely grated (squeeze out moisture)
⅓ cup of peas, fresh or frozen
¼ cup fresh mint leaves, chopped
Half a spring onion, finely chopped
1 egg lightly beaten (only use half)
¼ tsp baking powder
¼ cup plain flour
80g haloumi (cut into 2 slices)
1 small chilli, finely diced (seeds removed if you wish)
Juice of ¼ lemon
1 small avocado, skin and seed removed
A small handful of sesame seeds, pepitas and sunflower seeds, toasted in a dry pan
A handful of rocket leaves, with a drizzle of olive oil
A few mint leaves for garnish
Vegetable oil
1 tablespoon olive oil
Freshly ground pepper

1. In a bowl, combine zucchini, spring onion, peas, mint, flour and baking powder. Add half the beaten egg and season with salt and pepper. Gently stir through;
2. Over medium heat, add a thin spread of vegetable oil to lightly coat the fry pan. When hot, spoon 2-3 tablespoons of the batter into the pan to create one fritter and gently flatten with a spatula. Repeat to make the second one. Cook for 3 minutes on each side and, when golden brown and cooked through, remove from the pan onto paper towel;
3. In a separate small pan, heat a tablespoon of olive oil and lightly fry the haloumi for a few minutes either side until golden brown. Drain on paper towel;
4. With a fork, roughly smash the avocado, combine with the lemon and chilli, then season with salt and pepper;
5. On a plate, stack the zucchini fritters with some rocket inbetween, add the smashed avocado and slices of haloumi, sprinkle with the toasted seeds and a pile of fresh rocket and a few mint leaves.

Dana Sims is a Sydney-based food and prop stylist who has grown up in the Eastern Suburbs and loves to create delicious food for entertaining and family. She is inspired by the fresh produce we have access to here in Sydney. For ideas, recipes and styling inspiration, check out her Instagram, @stone_and_twine.