Turkish Fritters with Greek Salad and Minted Yoghurt

Turkish Fritters with Greek Salad and Minted Yoghurt

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, December 27, 2015.
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Tantilising Turkish Fritters with a Quick and Easy Greek Salad and Refreshing Minted Yoghurt

Ingredients

TURKISH FRITTERS

  • 1 can butter beans, drained and rinsed
  • 1 teaspoon sesame oil
  • 1/2 cup breadcrumbs
  • 1/2 red onion, finely diced
  • 1 carrot, peeled and grated
  • 1/4 cup sliced almonds
  • 2 teaspoons bean spice mix
  • Pinch chilli flakes (optional)
  • 1 egg
  • 1 tablespoon olive oil
  • 1 tablespoon natural yoghurt
  • 1/4 cup coriander leaves and stalks, finely chopped
  • Zest of 1 lemon

MINTED YOGHURT

  • 3/4 cup natural yoghurt
  • 1 teaspoon runny honey
  • 1 tablespoon chopped mint leaves

GREEK SALAD

  • 1 punnet cherry tomatoes, cut in half
  • 1/2 telegraph cucumber, roughly diced
  • 1/2 red onion, thinly sliced
  • 50g feta cheese, crumbled
  • 50g Kalamata olives, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped parsley

TO SERVE

  • 2-3 tablespoons tomato relish (optional)
  • 1 tablespoon chopped mint leaves

Steps

  1. BBQ hot plate to medium (if using).
  2. Combine all Turkish fritter ingredients in a large bowl and mash until beans are smooth and mixture is well combined. Use damp hands and a quarter cup measure to shape into 7 patties, about 1.5cm-thick. Place patties into the fridge while you prepare the rest of the meal.
  3. Combine all minted yoghurt ingredients in a small bowl, mix well and season to taste with salt and pepper. In another large bowl, toss all salad ingredients together.
  4. Heat a drizzle of olive oil in a large fry-pan (preferably non-stick) on medium heat. Fry fritters, in batches if required, for 3–4 minutes each side, or until golden brown and crispy, alternatively, use BBQ hot plate.
  5. Divide fritters between plates with salad on the side. Top with a dollop of minted yoghurt and tomato relish (optional). Garnish with mint leaves.

Nutritional Information

Energy 2296 kj
549 kcal
Protein 18.3g
Carbohydrate 35.3g
Fat 35.9g