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Author Notes: The crunchy, creaminess of the fava bean fritters pairs perfectly with the tanginess of the Greek salad. This is an excellent light summer meal or first course! —Vanessa Larson
- 4 ounces Feta
- 2 Eggs
- 1/3 cup Panko
- 4 ounces Dried Fava Beans, Soaked Overnight
- 5 tablespoons Olive Oil
- 1 pint Cherry Tomatoes, Halved
- 2 Persian Cucumbers, Chopped
- 1/2 Red Onion, Chopped
- 12 Kalmata Olives, Pitted
- 2 Cloves Garlic, Crushed and Minced
- 1/4 cup Fresh Oregano, Minced
- 1 tablespoon Red Wine Vinegar
- 1 Lemon, Juiced
- Place soaked fava beans in a medium pot and cover with water. Bring to boil. Reduce heat, cover and simmer until tender, about 1 hour. Drain and let cool. Can be done up to 3 days ahead.
- Smash fava beans with a fork or masher in a large bowl. Add feta and eggs. Mix briskly. Add in enough panko or breadcrumbs that mixture will hold together.
- Heat 1 tbsp olive oil in large skillet over medium high heat. Add a heaping tablespoon at a time of the fava bean mixture pressing down to form a patty making sure the patties don’t touch. Cook until golden on both sides, turning once, about 8 minutes. Repeat with remaining fava mixture.
- Meanwhile, mix together tomatoes, cucumber, red onion, and olives in a large bowl.
- In a small bowl mix together oregano, garlic, lemon juice, red wine vinegar and 3 tbsp olive oil to form dressing. Toss with tomato mixture.
- Serve fava bean fritters hot and topped with Greek salad.
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper