TIP: A few safety tips when using baking paper in an air fryer: ensure paper is always secured, never leave air fryer unattended when cooking and always discard baking paper after use.

Ingredients

250g frozen peas

1 cup self-raising flour

2 tsps ground coriander

1 tsp ground turmeric

3 eggs, lightly beaten

2 tblsps milk

250g haloumi, coarsely grated

2 cups finely shredded Chinese cabbage (wombok) (150g)

½ cup chopped fresh coriander, plus extra to garnish

320g punnet medley tomatoes

Method

Cook peas in a saucepan of boiling water for 1 minute. Drain. Return to saucepan. Lightly mash peas.

Combine flour and spices in large bowl. Make a well in the centre. Add combined eggs and milk. Whisk until smooth. Season with salt and pepper. Stir in peas, haloumi, cabbage and coriander.

Pull out pan and basket from a 7-litre air fryer. Line basket with a piece of baking paper to fit base. Spray with cooking oil. Spoon ¹/³ cup of mixture onto paper. Flatten slightly. Repeat to make four more fritters. Spray fritters with cooking oil. Slide pan and basket back into air fryer. Set temperature to 200C. Set timer and cook for 8 minutes.

Pull out pan and basket. Turn over fritters. Slide pan and basket back into air fryer. Set timer and cook for 4 minutes until golden brown. Cover to keep warm. Repeat with remaining mixture to make about 12 fritters in total. Spray paper with oil between batches, as needed. Remove lining paper.

Meanwhile, heat an oiled, medium frying pan over a high heat. Add tomatoes. Season with salt and pepper. Cook for about 5 minutes,
or until just collapsing.

Serve fritters with tomatoes and extra coriander leaves. If using larger salmon pieces allow extra cooking time.

New Idea team