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Tomato & oregano fritters | Daily Dine

Tomato & oregano fritters

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

lunch

0

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 2

Nutritional Information

Calories:521 kcal

Carbohydrate:71 g

Fat:17 g

Dietary Fiber:7 g

Protein:16 g

Saturated Fat:5 g

Sodium:1 mg

Sugar:12 g

Ingredients

500g ripe tomatoes finely chopped

50g lighter Greek-style salad cheese crumbled

small handful of oregano leaves picked and finely chopped

1/2 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

Instructions

Step 1
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.)
Step 2
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.