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
Serves 2
Easy
Prep:
Cook:
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
Skip to ingredients
- 500g ripe tomatoesfinely chopped
- 50g lighter Greek-style salad cheesecrumbled
- small handful of oreganoleaves picked and finely chopped
- ½ red onionfinely chopped
- 150g plain flour
- 1 tsp baking powder
- 2 tbsp olive oil
- small handful of dillfinely chopped
- 75g fat-free Greek yogurt
- green saladto serve
Nutrition: Per serving
- kcal521
- fat17g
- saturates5g
- carbs71g
- sugars12g
- fibre7ghigh
- protein16g
- salt1g
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.
