Haloumi and Pea Fritters with Smoked Trout

 Happy Friday!!! Fridays are usually a funny day for me. I'm looking forward to the weekend, but somehow, slightly reluctant to cook. It's feels like "Yay! I should be able to enjoy and take time out to cook" but ended up with "hurry up! it's the weekend!"

Although I have to confess, sometimes, it feels like that through the week.

There are some Fridays, where I go real simple. Like plain grilled salmon with salad on the side. Or a grilled steak with some veges. All these doesn't take me more than a 15-20 mins to cook up.

But sometimes, I get bored. Flipping through Donna Hay magaines, I came across a recipe grating haloumi and using it as a base for fritters. It's pretty much savoury pancakes for dinner. Brilliant idea.

Best of all, less brain cells to kill with the thinking of "what's for dinner!"

Haloumi and Pea Fritters with Smoked Trout (enough for 4)

1 cup of plain flour
1/2 tsp baking powder
1 egg
1/2 cup of buttermilk
1/2 cup chopped dill
1 tsp of lemon rind
2.5 cups of frozen peas
120 grams grated haloumi
seasoning
250 grams of smoked trout
1 lebanese cucumber- using a peeler, peel thin slices.

Combine flour, baking powder, egg, buttermilk, dill, lemon rind, peas, haloumi and seasoning. Stir till well combined.

Heat pan with some oil. Cook 2 tablespoons at each time, 3-5 mins on each side. Place smoked trout and cucumber slices on top. Serve with some sour cream or attack if desire.