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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.