It seems that every other person has a blog nowadays.
Some start up because they need a creative outlet. Others are looking for notoriety. Still others just want a little piece of space, carved out just for them and their thoughts.
I started my little food blog at a time when they were already a dime a dozen. I had no new idea, not fantastic, paradigm-shifting approach to creating or sharing recipes. I just wanted a little creative outlet and a place to keep track of my efforts, achievements, and which recipes in the mounds and mounds of magazine cutouts, cook books and web links were the ones worth cooking again.
What I never thought I would encounter when I started was a community of like-minded people who were so sweet and nurturing. A group of people that were unbelievably kind and supportive, even to one who mostly just lurked in the shadows and only popped up every now and then to shyly say hi before going into hiding again.
Amongst this beautiful community was a lady who I formed a bond with over haloumi, of all things. Selma @Selma’s Table was always there, encouraging all of us with her kind words and sweet nature, and we’re all deeply saddened to hear of her passing. I will miss her wicked sense of humour and her heartfelt advice.
These haloumi fritters are not the ones we first bonded over, but they are the ones I’ve made to honour Selma. A huge thank you (and even bigger hugs) to Angie @Fiesta Friday, Jhuls @The Not So Creative Cook, Elaine @Foodbod and Sue @birgerbird for putting together this space for all of us to remember Selma.
Spiced Haloumi and Pea Fritters with Avocado Salsa
- 250g frozen peas
- 125ml milk
- 2 eggs
- 30g cornflour
- 100g plain flour
- ½ teaspoon baking powder
- 180g haloumi (half finely grated, half cut into 1cm cubes)
- 3 scallions (finely sliced)
- Zest and juice of half a lime
- 1 tablespoon ground coriander
- ½ teaspoon dried chilli flakes
- Vegetable oil (for shallow frying)
- 1 Avocado
- ¼ cup fresh coriander (finely chopped)
- Boil the peas in salted water for 2 minutes, then drain. Refresh under cold water, then drain again. Roughly mash half of the peas with a fork and then set aside.
- In a different bowl, whisk together the milk, eggs, flours and baking powder until combined and smooth. Fold in the peas, haloumi, scallions, lime zest, coriander and chilli flakes. Season with salt and pepper.
- Heat the vegetable oil in a large non-stick frypan over medium-high heat. Add 4 tablespoonfuls of the mixture to the pan, pressing down to flatten slightly, and fry for 3 to 4 minutes or until golden on both sides. Drain on paper towels. Repeat until all the mixture has been used up.
- Meanwhile, halve, de-pit and roughly chop the avocado flesh. Mix in the chopped fresh coriander, and then add the lime juice, 1 tablespoon at a time, to taste.
- Serve the fritters hot or at room temperature with the avocado and coriander salsa.
Recipe adapted from Delicious magazine.