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Greek-style tomato and feta fritters recipe

7 ratings

Full of fresh summer flavours, these simple fritters make an interesting appetizer or side. The cherry vine tomatoes give a burst of sweetness that balances well with the zesty lemon and tangy salad cheese. Serve with new potatoes and tzatziki for a filling lunch or dinner. See method

Makes 6 (serves 2)
Takes 40 mins plus chilling
392 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

220g pack Tesco Finest piccobella tomatoes
½ red onion, finely chopped
2 garlic cloves, crushed
zest of 1 lemon
30g chopped fresh mixed herbs (we used parsley, dill and mint)
75g reduced-fat salad cheese, crumbled
85g plain flour
½ tsp baking powder
2 tbsp olive oil
new potatoes, to serve (optional)
tzatziki, to serve (optional)

1 of your 5-a-day and source of vitamin C

Each serving contains

Energy
1640kj
392kcal 20%
Fat
19g 27%
Saturates
5g 23%
Sugars
7g 7%
Salt
1.1g 19%

of the reference intake
Carbohydrate 40.9g Protein 13g Fibre 4.2g

Method

Chop the tomatoes and add to a mixing bowl with the red onion, garlic, lemon zest, chopped herbs and salad cheese; season. Stir in the flour and baking powder to form a dough. Cover, then chill for 30 mins.
Heat 1 tbsp olive oil in a frying pan over a low-medium heat. Divide the tomato mixture into 6 and shape into roughly 9cm patties. Working in batches, fry for 2-3 mins each side until golden and cooked through; drain on kitchen paper. Repeat with the remaining 1 tbsp oil and the remaining dough to make 6 fritters, then serve hot with new potatoes and tzatziki for dipping, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Greek recipes