Tomato, Feta and Oregano Fritters with Dill Yoghurt
Use up a glut of tomatoes to make these veggie fritters – they're ideal for lunch or a light dinner. Serve with dill and Greek yogurt, if you like.
Method
Based on 2 servings, adjust as needed.
Step 1
Tip the chopped tomatoes, Greek style cheese, oregano, chopped onion, flour and baking powder into a bowl, and season well. Stir to combine. Heat the olive oil in a frying pan over a medium- high heat and drop heaped spoonfuls of the mixture into the pan. Flatten slightly with a spatula or the back of a spoon and fry over a medium heat for 4-5 mins on each side until golden and cooked through. (You will need to do this in two batches.)
Step 2
Combine the dill and yoghurt, season and serve with the fritters and a green salad, if you like. Or, mix most of the dill and yoghurt with some seasoning, spread on a platter and arrange the fritters on top, scattered with the remaining dill.
- Ingredients
- Based on 2 servings
-
0.5 Red Onion, finely chopped 1x Sainsbury's Red Onions Loose -
150g Plain Flour 1x Sainsbury's Plain Flour 1.5kg -
1tsp Baking Powder 1x Sainsbury's Baking Powder 160g -
2tbsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 1L -
10g Dill, finely chopped 1x Sainsbury's Bunched Dill 20g -
75g Fat Free Greek Yogurt 1x Sainsbury's Greek Style Natural Yogurt 200g -
60g Green Salad, to serve 1x Sainsbury's Baby Leaf Salad 90g -
10g Oregano Leaves, picked and finely chopped or use half the amount of dried 1x Sainsbury's Fresh Oregano 20g -
450g Ripe Tomatoes, finely chopped 1x Sainsbury's Jubilee Large Vine Tomatoes, Taste the Difference 450g -
50g Feta, crumbled 1x Stamford Street Co. Greek Style Salad Cheese 200g