- Step 1
Cook the peas in a small saucepan of boiling water for 2 mins or until tender. Drain well. Place in a heatproof bowl. Use a potato masher to mash until coarsely crushed. Add the zucchini, haloumi and egg and gently toss to combine. Add flour and stir to combine. Add milk and dill and stir to combine.
- Step 2
Heat a non-stick frying pan over medium-low heat. Lightly spray with oil spray. Spoon three 2 tablespoons portions of mixture around the pan, allowing room to spread. Cook for 2 mins or until lightly golden and bubbles rise to top. Turn and cook for a further 1-2 mins or until golden brown and cooked through. Transfer to plate. Repeat with remaining mixture to make 3 more fritters.
- Step 3
Divide the tomato and parsley between 2 small airtight containers. Divide the fritters between another 2 airtight containers. Serve with tzatziki.