Of course I made another dish with tomato salad. I love this season: tomato and pumpkin together?! Count me in! So I made this pumpkin feta fritters with tomato salad.
All you need for the fritters:
– 200 g pumpkin
– 50 g feta
– 1 egg
– 1 heaped tablespoon flour
– salt, pepper
– 2 Tbsp vegetable oil
All you need for the dip:
– 2 Tbsp greek yogurt
– 1 Tbsp lemon juice
– salt
– a few leaves of parsley
All you need for the tomato salad:
– a handful of tomato
– a small piece of onion
– a few leaves of basil
– salt, pepper, vinegar and olive oil
Grate the pumpkin and combine with the crumbled feta, salt, pepper, egg and flour in a bowl. Heat a pan with the vegetable oil. Roast the fritters for about 7 mins on each side.
For the dip stir all the ingredients in a cup.
Cut the tomatoes into pieces and the onion into thin slices. Season with salt, pepper, vinegar and olive oil and basil leaves.
Serve all together right away.
I made this fritters also for some friends that I invited over and they’ve been a great hit! So don’t limit yourself to eating them for lunch only.
The dip is actually a real winner – makes it great for warm days with the refreshing lemon juice. Promise me, you’ll try it. It won’t disappoint.
Now. Carry on.
