Tomato & oregano fritters
By Ailsa Burt
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
-
Prep:15 mins
Cook:20 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 521
-
fat 17g
-
saturates 5g
-
carbs 71g
-
sugars 0g
-
fibre 7g
-
protein 16g
-
salt 1g
Ingredients
- 500g ripe tomatoes , finely chopped
- 50g lighter Greek-style salad cheese , crumbled
- small handful of oregano , leaves picked and finely chopped
- ½ red onion , finely chopped
- 150g plain flour
- 1 tsp baking powder
- 2 tbsp olive oil
- small handful of dill , finely chopped
- 75g fat-free Greek yogurt
- green salad , to serve
Method
Tip the tomatoes, cheese, oregano, 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.)
Combine the dill and yogurt, season and serve with the fritters and a green salad, if you like. Or, mix most of the dill and yogurt with some seasoning, spread on a platter and arrange the fritters on top, scattered with the remaining dill.
