Lemon & green bean pasta
Bring on summer with this light pasta dish. It's bursting with zesty, zingy citrus and basil flavours – perfect for eating al fresco
Tomato & oregano fritters
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
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
- 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.
