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…
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
- 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
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