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Pulled Ham Hock, Haloumi and Pea Fritters

Soft milky haloumi and sweet baby peas in a crispy fritter compliment the fresh and salty flavours of mint and ham.

January 23, 2018

Pulled Ham Hock, Haloumi and Pea Fritters

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Pulled Ham and Mint Salad with Haloumi and Sweet Pea Fritters (1)

ingredients for four

ham
1  x 1.3kg kg ham hock
1 x small carrot
1 x small onion
1 x small stick celery
6 x peppercorns
1 x bay leaf
small handful of parsley stalks

salad & dressing
100gm mild red onion
350gm chinese cabbage (wombok)
85gm mixed salad leaves
20gm fresh mint leaves
1 x small lemon
2 Tbsp extra virgin olive oil

for sixteen fritters
2 x 59gm extra large eggs
½ cup full fat milk
1tsp salt flakes
pinch black pepper
250gm frozen baby peas, defrosted
180gm haloumi cheese
¾ cup rice or cornflour
½ cup SR flour
15gm fresh mint leaves
extra virgin olive oil for frying

method

  1. Start this recipe at least 3 hours before serving. Ham can be cooked up to 4 days in advance! Place hock into large saucepan and immerse in cold water. Add all other ingredients. Snap unpeeled washed carrot in half, leave skin on onion and snap celery stalk in half. Bring to a boil over medium high heat. Simmer gently for a couple of hours.
  2. Remove ham from liquid. When cool enough to handle, remove skin and discard. Pull ham into bite size shreds. Set aside mixed with a tablespoon or so of stock to keep moist.
  3. Prepare salad. Thinly slice peeled onion. Shred wombok. Toss with salad and mint leaves. Cover and set aside.
  4. Make fritters. Cut haloumi into ¾cm dice. Place eggs, milk, salt and pepper with half quantity of peas in deep bowl. Using stick blender, whizz to combine and mash peas.
  5. Stir through flours to egg mix to create thick batter. Add remainder of peas, haloumi and finely chopped mint leaves. Stir to combine with thick batter.
  6. Place large non-stick frying pan over medium high heat. When hot fry rounded tablespoonfuls of fritter mix in a couple of tablespoons olive oil for a couple of minutes each side until sightly puffed, cooked through and golden. Adjust heat as necessary and add more oil if pan becomes dry.
  7. Meanwhile, toss ham through salad. Dress with about 30ml lemon juice and 40ml extra virgin olive oil. Season lightly with salt and pepper and gently toss components together.
  8. Serve warm fritters with salad.

cooks notes

  • We use Murray River salt flakes in or recipes. If using granulated salt, reduce amount to taste.
  • Purchase about 40gm mint in total to use for fritters (finely chop larger leaves) and salad (use whole tender smaller leaves).
  • Hock can simply be boiled in water, it will still taste good, but with extra effort adding the other aromatics will make it even tastier. We found ours at a major supermarket.
  • Use ham stock for pea and ham soup another time if liked. Can be frozen.
  • Make SR flour from plain flour by adding 1tsp baking powder per ½ cup plain flour.
  • Rice flour or cornflour will make fritters slightly lighter than using plain flour. My choice would be to use spelt flour as it is better for us nutritionally.
  • Make dressing with 1Tbsp EVOO and 1 Tbsp lemon pressed olive oil if you have it in your pantry.
  • Replace mint with flat leaf parsley for a different flavour.
  • REplace peas with Edamame (fresh soy beans) found in the freezer section at Asian supermarkets.
  • Crispy fry bacon to replace ham if liked.
  • Add a dollop of Aioli (garlic mayonnaise) on fritters if liked.
  • Mini fritters can be served with drinks topped with aioli or a squeeze of lemon juice.

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Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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