Greens and feta fritter with lemon tahini yoghurt dressing

Name: Greens and feta fritter with lemon tahini yoghurt dressing recipe
Yield: 4
Ingredients: 120g frozen kale, thawed; 120g frozen broccoli, thawed; 1 cup frozen peas, thawed; 120g feta, crumbled; 1/4 cup each of flat-leaf parsley & mint leaves, finely chopped, plus extra leaves, to serve; 3 eggs, lightly beaten; 2 tbs plain flour; 1 tbs sumac; 1/4 cup (60ml) extra virgin olive oil; Lemon wedges, to serve; Zest & juice of 1/2 lemon; 2 tbs tahini; 1/2 cup (140g) thick Greek-style yoghurt

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by Helena Moursellas

Oct 05, 2021

Entertaining has never been easier thanks to this healthy, green-filled fritter, dressed with a lemon tahini yoghurt.

120g frozen kale, thawed
120g frozen broccoli, thawed
1 cup frozen peas, thawed
120g feta, crumbled
1/4 cup each of flat-leaf parsley & mint leaves, finely chopped, plus extra leaves, to serve
3 eggs, lightly beaten
2 tbs plain flour
1 tbs sumac
1/4 cup (60ml) extra virgin olive oil
Lemon wedges, to serve

Lemon tahini yoghurt

Zest & juice of 1/2 lemon
2 tbs tahini
1/2 cup (140g) thick Greek-style yoghurt

Method

1.

Drain off any liquid from the thawed kale, broccoli and peas, and pat dry with paper towel, pushing down lightly to soak up any excess liquid. Set aside.
2.

For the lemon tahini yoghurt, place all ingredients, 1 tsp salt flakes and 1 tbs water in a bowl. Mix until well combined. Set aside.
3.

Place, kale, broccoli, peas, feta, herbs, egg, flour, sumac and 1 tsp salt flakes in a bowl and stir to combine.
4.

Heat 2 tbs oil in a 20cm non-stick frypan over medium-high heat. Add batter and cook for 4-5 minutes. Place a baking tray on top of the pan and flip both pan and tray to transfer fritter to the tray. Wipe out pan. Add remaining oil to the pan, then slide fritter back into the pan. Cook for a further 4-5 minutes.
5.

Serve fritter with extra herbs, lemon tahini yoghurt and lemon wedges.