ONE
By Jamie Oliver
20 mins
Not Too Tricky
serves 2
Recipe From
Ingredients
250g ripe mixed-colour cherry tomatoes
½ a bunch of flat-leaf parsley (15g)
1 teaspoon dried oregano
extra virgin olive oil
red wine vinegar
1 red onion
2 heaped tablespoons plain flour
1 large egg
hot chilli sauce
30g feta cheese
olive oil
Method
- Quarter the tomatoes. Pick the parsley leaves. On your board, mix both with the oregano, ½ a tablespoon of extra virgin olive oil and 1 tablespoon of red wine vinegar, then season to perfection with sea salt and black pepper. Divide half between two plates as a salad, leaving the rest on the board.
- Place a 30cm non-stick frying pan on a medium heat.
- Peel, halve and finely slice the onion, then add to the mixture on the board with the flour, egg and a few dashes of chilli sauce.
- Crumble over most of the feta, mix together well, divide into six and shape into rough round patties – they’ll feel a bit claggy but magical things will happen as they cook.
- Fry in 1 tablespoon of olive oil for 5 minutes on each side, or until golden and cooked through.
- Crumble the remaining feta over the tomato salads, then serve with the fritters and an extra dash of chilli sauce, if you like.
Tags
