Halloumi, Pea and Spinach Fritters with Tracklements Rocket Hot Yoghurt 

Makes: 12 

Prep and cook time: 10 mins 

Ingredients: 

For the patties: 

280g frozen peas, defrosted 

300g spinach, roughly chopped 

350g halloumi, coarsely grated 

30g flat leaf parsley finely chopped 

30g mint leaves, chopped 

3 free range eggs, lightly beaten 

35g plain flour 

1 tsp Tracklements Rocket Hot Sauce 

Grated zest of 1 unwaxed lemon 

Good pinch sea salt 

4 tbsp olive oil 

For the rocket hot yoghurt: 

280g thick Greek yoghurt 

2 tbsp Tracklements Rocket Hot Sauce 

Squeeze of lemon juice to taste 

Method: 

• Mix the ingredients for the rocket hot yoghurt together and set aside 
• Put the peas, spinach, halloumi, parsley, mint, eggs, flour, rocket hot sauce, lemon zest and salt in a bowl and stir well 
• Heat the oil in a hot frying pan and when almost smoking hot, add about 4 dessertspoons of batter per fritter. Fry for 2-3 mins on each side until the fritters are golden and crisp. Serve with the yoghurt and maybe a salad if you fancy it 

Tracklements Rocket Hot Sauce RRP £3.75 for 150ml and Tracklements Robust Wholegrain Mustard RRP £2.50 for 140g are available from fine food delis and farm shops nationwide and online at www.tracklements.co.uk