Credit: Tracklements
Strong Women
Make these halloumi, pea and spinach fritters with yoghurt for your next protein-rich lunch
8 months ago
2 min read
Looking for a high protein veggie dish to whip up in minutes post-gym? This crispy, gooey fitter recipe from Tracklements ticks every box.
If there’s one cheese that gymgoers and athletes love, it’s halloumi. That semi-hard, squeaky Cypriot cheese features in loads of body building meals and eating plans, and with good reason: it’s super high in protein and calcium, which are key for building and maintaining strong bones and muscles, and contains B vitamins like folic acid and B12.
This dish mixes grated halloumi with eggs, peas and a load of spinach to create protein-packed patties which are then fried and dipped in prebiotic-rich yoghurt. The result? A crispy, chewy and creamy lunch that’s ready in 20 minutes and is as delicious as it is nutritious.
When frying, think about using avocado oil over vegetable or olive oil. While you don’t have to fear seed oils, it’s a fact that avocado oil has a high smoke point which makes it great for more intense cooking. As Sophie Medlin, director and specialist dietitian at City Dietitians, previously told Strong Women: “For roasting in the oven, olive oil is a great choice as it has many health benefits and it is unlikely to reach its smoke point. For frying at higher temperatures, avocado oil is a better choice than olive oil.”
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 hot sauce
Grated zest of 1 unwaxed lemon
Pinch sea salt
4 tbsp olive oil
For the hot yoghurt:
280g thick Greek yoghurt
2 tbsp hot sauce
Squeeze of lemon juice to taste
Method
1. Mix the ingredients for the rocket hot yoghurt together and set aside.
2. Next, put the peas, spinach, halloumi, parsley, mint, eggs, flour, hot sauce, lemon zest and salt in a bowl and stir well.
3. Heat the oil in a hot frying pan and when almost smoking hot, add about 4 dessertspoons of batter per fritter.
4. Fry for 2-3 mins on each side until the fritters are golden and crisp.
4. Serve with the yoghurt and a side salad of your choice.
Recipe and image courtesy of Tracklements
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