Zucchini, mint and haloumi fritters

All happiness depends on a leisurely breakfast.

John Gunther

My weekday breakfast is anything but leisurely; a quick bowl of porridge or granola before tackling the peak hour traffic is the norm. On Saturday morning however, several cups of tea, followed by poached eggs on toast made by my husband is the way I like to start my day. It’s a welcome change from the relentless pace of the working week; an opportunity to regroup, enjoy time together and share a meal. These fritters would be a fabulous addition. While I was working on the recipe I initially thought of them as something to serve as an starter or perhaps a snack with late afternoon drinks. But then my thoughts turned to breakfast and I realised these crisp a little fritters would be perfection on a plate with poached eggs, blistered tomatoes, and perhaps a little bacon. Either way they are delicious, and very simple to prepare and cook.

Makes about 30 small fritters

500 g zucchini
250 g haloumi
1 small onion
1 clove garlic
1 long red chilli
1/2 cup fresh mint leave, plus more for serving
1 large egg
1 cup self-raising flour
sea salt
olive oil
dried chilli flakes

Using a box grater, grate the zucchini and haloumi and place in a large bowl. Finely dice the onion and chilli (leave the seeds in the chilli if you like things a little more spicy, otherwise remove before dicing), crush the garlic, and roughly chop the mint. Add these ingredients to the zucchini and haloumi, then the egg and flour and a good pinch of salt. Mix well to combine. Add enough olive oil to a large shallow frying pan to fill to a depth of about 1/2 cm and place over medium heat. When the oil is hot carefully spoon in dessert spoonfuls of the fritter mixture and flatten very slightly. Cook until golden brown, turning once. Drain on absorbent kitchen towel. Repeat until all the fritters are cooked. Serve hot, sprinkled liberally with sea salt, chilli flakes and fresh mint leaves.