80g Miza Smoky Tomato Sauce 125g Halloumi, grated
145g Red Pepper, diced
50g Plain Flour
1 Avocado, mashed
1 Small Handul of Basil, finely chopped
1/2 Lemon, juiced
Cook Time: 0025 Serves: 03-04
Grate the halloumi into a bowl. Deseed and dice the red pepper, removing the white pith and add to the bowl. Season with pepper and then crack the two eggs into the bowl and stir to combine. Add the Smoky Tomato sauce and stir, then fold through the flour until fully combined. The mixture shouldn’t be too wet but it should almost be like pancake batter with large chunks in it.
In a medium frying pan over medium/high heat, add a drizzle of olive oil. Once hot add a spoonful of the fritter mixture and it should sizzle. Add more spoonfuls, making sure there is enough space between each fritter. Fry for about 3-4 minutes each side and then flip and cook a further 1-2 minutes. They should be golden brown - if they are too dark lower the heat slightly.
Repeat with the remaining fritters and keep warm.
Mash the avocado and stir through the chopped basil and lemon juice. Season with salt and pepper and mix to combine.
Serve the fritters with the mashed avocado and whatever else you fancy!