Author Notes
Warning. These are ridiculously good and they will not last long. Which isn’t all that surprising seeing they feature two crowd favourites – chicken and haloumi. Which, when combined with zucchini, fresh herbs and a little lemon, really do zing. —Pepper Passport
Ingredients
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500 grams
chicken mince
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5
zucchini, grated & water removed
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1
brown onion, peeled & diced
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2 tablespoons
dill, finely chopped
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2 tablespoons
mint, finely chopped
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1
egg, beaten
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1 cup
rice flour
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1
rind of one lemon
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1 teaspoon
nutmeg
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salt and pepper
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cooking oil
Directions
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Preheat oven to 190 degrees celsius and line a large baking tray.
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In a large bowl mix together all ingredients thoroughly and season well with pepper.
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Place a non stick fry pan over medium heat and add enough cooking oil to finely coat the bottom.
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Generously place heaped tablespoons of the mixture in the oil. Repeat 4 – 5 more times. Cook each fritter until golden (about 1 minute) and then carefully turn. Once both sides are seared transfer fritters to the baking tray. Repeat until all mixture has been used.
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Transfer baking tray to the over and cook for between 10 & 15 minutes. The cooking time depends on the size of your fritters. Check they’re cooked by pressing down with your finger – they should be firm, and offer little resistance in the middle.
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Season finished fritters with sea salt and serve with a garlic yoghurt sauce.
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