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A bowl of 4 golden tomato fritters flecked with feta cheese and sprinkled with chopped mint sitting on a bed of yoghurt and mint. The bowl is sat on a moody blue textured background board.
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Fresh Tomato and Oregano Fritters

Delicious, golden-brown fresh tomato and oregano fritters served on a bed of creamy Greek yoghurt and fresh herbs - the perfect light and fresh summer lunch.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer, Lunch
Cuisine: Greek, Mediterranean
Keyword: Feta, fritters, oregano, Tomato, yoghurt
Servings: 2
Calories: 457kcal

Equipment

  • large non-stick frying pan

Ingredients

  • 400 g ripe tomatoes finely chopped
  • 50 g feta cheese
  • 5 g fresh oregano leaves finely chopped
  • 1/2 red onion finely chopped
  • 100 g plain flour gluten-free if needed
  • 1 tsp baking powder
  • 2 tbsp light olive oil
  • 5 g dill/parsley/oregano/mint finely chopped
  • 100 g Greek yoghurt
US Customary - Metric

Instructions

  • Finely chop your tomatoes and place them in a sieve over a bowl to catch the tomato water. Give them a good squeeze with your hands to help speed it up. You don't want the mixture getting soggy.
  • In a large bowl, tip in the drained tomatoes, red onion, crumbled feta cheese, oregano, flour and baking powder. Season well and give everything a good stir to combine.
  • Heat the light olive oil in a large non-stick frying pan. Once the oil is hot, shape the mixture into large golf balls with your hands and then flatten them slightly into a patty shape. Place them in the hot oil, being careful not to overcrowd the pan. You might need to do this in two batches in order not to overcrowd it. You should make 8 fritters from the batch.
  • Fry for 4 minutes a side until golden brown and cooked through.
  • Whilst the fritters are frying, combine the yoghurt and your chopped fresh herb of choice in a bowl together with some seasoning. Once it's well mixed, spread it on your serving dish.
  • When the fritters are ready, place them on top of the yoghurt mix and serve alongside a crisp green salad.

Notes

  • This recipe makes 8 fritters, 4 per person for a good lunch.
  • If you don't have fresh oregano to add to the fritter mixture then you can use 1 teaspoon of dried.
  • I think dill works well with the yoghurt, but if like my husband you're not a fan then you can use parsley or oregano.

Nutrition

Calories: 457kcal | Carbohydrates: 52g | Protein: 14g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 29mg | Sodium: 534mg | Potassium: 703mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2076IU | Vitamin C: 33mg | Calcium: 379mg | Iron: 3mg