Mashed Potato Fritters with Kale, Snow Peas, Halloumi and Mint
A little take on the regular mash and kale which we make in the Netherlands (boerenkool stamppot), these little fritters are great for lunch with a simple salad or as a side to a soup. Crispy on the outside, soft and fluffy on the inside, they’re packed with flavour and a great way to incorporate even more vegetables into your meals.
Made with mashed potatoes, kale, snow peas, and salty halloumi, these fritters are a delicious mix of textures and tastes. The freshness of mint adds a light, herby contrast, making them feel vibrant and satisfying. Whether you’re using up leftover mash or making them from scratch, they come together easily and are perfect for meal prep.
Serve them with a dollop of yoghurt, a squeeze of lemon, or a drizzle of your favourite sauce. They pair wonderfully with a fresh salad or even alongside a comforting bowl of soup.
Why You’ll Love This Recipe
✔️ Crispy & Golden – A crunchy exterior with a soft, fluffy centre.
✔️ Packed with Veggies – Kale, snow peas, and potatoes make this both nourishing and delicious.
✔️ Versatile & Easy – Enjoy as a snack, side dish, or light meal.
✔️ Great for Leftovers – A perfect way to use up mashed potatoes.
✔️ Full of Flavour – The mix of halloumi, mint, and vegetables makes every bite exciting.
Give these mashed potato fritters a try and add a fun twist to your usual veggie dishes!
Fritters are the perfect healthy snack or lunch to get more veggies in, especially for those picky kids who don’t like eating their greens. Here are a few more examples: Courgette & Halloumi Fritters with a Lime, Honey, Koriander Dressing or what about a version with sweet potato.
Mashed Potato Fritters with Kale, Snow Peas, Halloumi and Mint
(No Ratings Yet)
Loading...Ingredients
- 3-4 potatoes, peeled but left whole (± 200 g)
- 300 g kale, finely shredded
- 150 g frozen snow peas (divided)
- Small bunch mint leaves
- 1 egg
- 2 tbsp flour (more of needed)
- 200 g halloumi, grated
- Pepper & Salt
- Olive or vegetable oil for frying
- Dip sauce:
- 200 g cream cheese
- 2 tbsp yoghurt (optional)
- Mix of fresh herbs, your choice (I had oregano, mint, basil and parsley)
- Zest of 2 lemon
- Lemon juice to taste
- 1 tsp honey
- Pepper & Salt to taste
Instructions
Boil the potatoes for ± 15 - 18 minutes until just cooked, drain and let steam in the pan without lid until cooled enough to handle.
In a food blender add the kale, 100 g of the peas, mint, egg, flour, halloumi, pepper and salt. Pulse into a rough mixture and transfer into a large bowl. Add the rest of the snow peas.
Grate the cooked potatoes and add these to the bowl and mix well using a wooden spoon or spatula.
Taste the mixture and season to your liking.
Cover the bowl and place in the fridge for at least 30 minutes to stiffen (overnight is fine too if making ahead).
Using a tablespoon or an ice-cream scoop make small balls the size of a golf ball and flatten these out into little patties. I like to lay them on baking paper so they’re easy to remove.
Heat the oil in a frying pan and fry the fritters ± 3 minutes on each side until nice and crips on the outside and hot and steaming on the inside.
