Busy week at work and catching up with friends meant I left it a bit late for this one, but it worked out well for Sunday brunch. Once again, turned to the trusty Leon ‘Fast Vegetarian’ to rustle up something quick. Their recipe suggests Shoreham Rustic cheese – not entirely sure what this is or where you’d find it, but they suggest halloumi as an alternative and I love halloumi (who doesn’t?), and that is way easier to get hold of.
Boil a pan of water and boil 500g peas for 2 minutes, drain and then crush with a potato masher.
Whisk 230ml milk with 4 eggs, sift in 60g cornflower, 200g self-raising flour and 1 tsp baking powder. Whisk to form a batter. Add the peas and halloumi, season well and stir.
Heat a little olive oil in a frying pan and drop a dessert spoon of the mixture in at a time. Fry until browned on both sides.
This makes enough for brunch and lunch the next day. Went down well with the folks, who have been getting used to my ‘fancy new meat-free ways’. They’d probably have liked some smoked bacon on the side, but for me, some fried mushrooms and spinach was more than good enough.