Tomato fritters

Tomato fritters

Fragrant herbs, feta & hot chilli sauce

Tomato fritters

20 mins

Not Too Tricky

serves 2

nutrition per serving

301

Calories


17.6g

Fat


4.5g

Saturates


9.9g

Sugars


0.3g

Salt


10.4g

Protein


27.3g

Carbs


3.8g

Fibre


of an adult’s reference intake


Recipe From

ONE

ONE

By Jamie Oliver

Ingredients

250g ripe mixed-colour cherry tomatoes

½ a bunch of flat-leaf parsley (15g)

1 teaspoon dried oregano

extra virgin olive oil

red wine vinegar

1 red onion

2 heaped tablespoons plain flour

1 large egg

hot chilli sauce

30g feta cheese

olive oil

Method

Quarter the tomatoes. Pick the parsley leaves. On your board, mix both with the oregano, ½ a tablespoon of extra virgin olive oil and 1 tablespoon of red wine vinegar, then season to perfection with sea salt and black pepper. Divide half between two plates as a salad, leaving the rest on the board.

Place a 30cm non-stick frying pan on a medium heat. Peel, halve and finely slice the onion, then add to the mixture on the board with the flour, egg and a few dashes of chilli sauce. Crumble over most of the feta, mix together well, divide into six and shape into rough round patties – they’ll feel a bit claggy but magical things will happen as they cook. Fry in 1 tablespoon of olive oil for 5 minutes on each side, or until golden and cooked through. Crumble the remaining feta over the tomato salads, then serve with the fritters and an extra dash of chilli sauce, if you like.

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