Fava Bean and Feta Fritters with Greek Salad

By • August 20, 2016 0 Comments

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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

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Serves 4

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, mix together tomatoes, cucumber, red onion, and olives in a large bowl.
  5. 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.
  6. Serve fava bean fritters hot and topped with Greek salad.

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