Well, this is a new idea...a guest blogger without a blog! YEP, but Bel does have a heap of recipes over on the Thermomix Recipe Community...so make sure you check her out. Bel is also on Instagram and Facebook (of course)!
SOOO she’s presently 33 and got her first Thermomix way back in 2008 whilst pregnant with her first daughter and then upgraded to the TM5 in 2015. Both machines are used a lot, predominately for preparation, deserts, doughs and basically making time in the kitchen easier. Believe it or not, Bel only tried actual cooking in it this year and has had lots of fun experimenting. Bel also has Crohns Diesease and so the Thermomix allows her to adjust and easily create food that would otherwise cost the earth.
Thanks for this lovely recipe Bel, we hope to see your blog start up soon!
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- 1 zucchini
- 70 g Haloumi
- 1 clove garlic
- 1 spring onion
- 1 egg, beaten (will only use half)
- 3-4 tbsp plain flour or almond meal
- Herbs of choice (such as mint, parsley, coriander)
- Freshly cracked pepper
Add roughly chopped zucchini into TM bowl and chop 2 sec/speed 5.
Scrape zucchini out of TM bowl and wring the water out of it using a clean tea towel or cheesecloth. Set aside.
Place haloumi, garlic, spring onion and herbs into TM bowl and chop 4 sec/speed 5.
Add zucchini back into TM bowl along with the flour or almond meal, pepper and half of the beaten egg. Mix 8 sec/speed 4.
Take handfuls of the mixture and shape into fritters. Place onto a plate and into the fridge for about 20 minutes.
Fry in batches in a little bit of olive oil until golden on both sides.