Greek Style Courgette and Feta Fritters with Tomato & Oregano Sauce
Greek Style Courgette and Feta Fritters with Tomato & Oregano Sauce
Bring a little taste of Greece to your home. These courgette and feta fritters can be enjoyed at any time: breakfast, lunch, dinner, or even as an appetizer at your next dinner party. Drizzle with lemon and dip in tomato sauce - delicious!
Makes 30 small fritters
Prep Time 25 mins
Cook Time 20 mins
Ingredients
Tomato Sauce:
3 tbsp olive oil
1 small onion, finely chopped
1 tsp Gregg's Rubbed Oregano
400g can Wattie's Crushed and Sieved Tomatoes
¼ tsp Gregg's Dill Tips (optional)
Fritters:
700 g courgettes (approximately 6 - 7 medium), coarsely grated
3 spring onions, thinly sliced
1 cup chopped fresh herbs (mint, parsley, dill)
3 eggs
200 g feta, crumbled
½ cup flour
1 tsp baking powder
½ tsp Gregg's Rubbed Oregano
½ tsp salt
Olive oil for cooking
To garnish:
Extra dill, parsley, mint and lemon wedges
NUTRITION INFORMATION Serving size: 30 small fritters Serving Size: 318g (5 fritters) | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
| Energy | 1320kJ | 415kJ |
| Protein | 14.6g | 4.6g |
| Fat, total | 21.9g | 6.9g |
| - Saturated Fat | 7.0g | 2.2g |
| Carbohydrate | 14.9g | 4.7g |
| - Sugars | 5.7g | 1.8g |
| Dietary Fibre | 4.1g | 1.3g |
| Sodium | 730mg | 230mg |
INGREDIENTS NUTRITION
Made with
Method
Step 1
To prepare the sauce, heat the olive oil in a medium saucepan over medium low heat. Add the onion and garlic and cook for 3 to 4 minutes until soft and golden. Step 2
Add the Gregg's Rubbed Oregano and Wattie's Crushed and Sieved Tomatoes. Bring to the boil then simmer for 10 to 15 minutes, until the liquid has reduced and the sauce is thick. Step 3
Stir in Gregg's Dill Tips, if using and season to taste with salt and pepper. Set aside. Step 4
Meanwhile, prepare the fritters. Use your hands or a clean tea towel to squeeze excess liquid from the grated courgettes then place into a large bowl. Step 5
Add the spring onions, chopped herbs, eggs, feta, flour, baking powder, Gregg's Rubbed Oregano and salt. Season with pepper. Mix to combine. Step 6
Heat a little olive oil into a large non-stick frying pan over medium heat. Drop tablespoonfuls of the mixture into the pan. Cook, in batches, for 2 to 3 minutes on each side or until golden brown and cooked through. Add extra oil to the pan in between batches. Step 7
Serve warm as a nibble with the tomato sauce. Garnish with extra dill, parsley, mint and lemon wedges. Tips
Make larger fritters and serve as a main with the tomato sauce as an accompaniment
What do I need?
Select All
1
3 tbsp olive oil
2
1 small onion, finely chopped
3
1 tsp Gregg’s Rubbed Oregano
4
400g can Wattie’s Crushed and Sieved Tomatoes
5
¼ tsp Gregg’s Dill Tips (optional)
6
700 g courgettes (approximately 6 - 7 medium), coarsely grated
7
3 spring onions, thinly sliced
8
1 cup chopped fresh herbs (mint, parsley, dill)
9
3 egss
10
200 g feta, crumbled
11
½ cup flour
12
1 tsp baking powder
13
½ tsp Gregg’s Rubbed Oregano
14
½ tsp salt
15
Olive oil for cooking
16
Extra dill, parsley, mint and lemon wedges
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