Zucchini, mint and haloumi fritters

My weekday breakfast is anything but leisurely; a quick bowl of porridge or granola before tackling the peak hour traffic is the norm. On Saturday morning however, several cups of tea, followed by poached eggs on toast made by my husband is the way I like to start my day. It’s a welcome change from the relentless pace of the working week; an opportunity to regroup, enjoy time together and share a meal. These fritters would be a fabulous addition. While I was working on the recipe I initially thought of them as something to serve as an starter or perhaps a snack with late afternoon drinks. But then my thoughts turned to breakfast and I realised these crisp a little fritters would be perfection on a plate with poached eggs, blistered tomatoes, and perhaps a little bacon. Either way they are delicious, and very simple to prepare and cook.

Makes about 30 small fritters

500 g zucchini
250 g haloumi
1 small onion
1 clove garlic
1 long red chilli
1/2 cup fresh mint leave, plus more for serving
1 large egg
1 cup self-raising flour
sea salt
olive oil
dried chilli flakes