Fava bean and feta fritters with greek salad

Indulge in crispy fava bean and tangy feta fritters, served with a classic Greek salad bursting with fresh flavors. A tasty and satisfying dish.

Ingredients:

• 110g Feta
• 2 Eggs
• 1/3 cup Panko
• 110g 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

Instructions:

1. Place fava beans that have been soaked in a medium-sized pot and cover them with water. Bring to a boil, then lower the heat, cover, and simmer until they are soft, which should take around 1 hour. Once done, drain the beans and allow them to cool. This step can be prepared up to 3 days in advance.
2. Mash the fava beans using a fork or a masher in a large bowl. Mix in feta cheese and eggs, combining the ingredients well. Gradually add panko or breadcrumbs until the mixture is firm enough to hold its shape.
3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Spoon a heaping tablespoon of the fava bean mixture into the skillet, pressing down to shape it into a patty. Make sure to leave some space between each patty. Cook the patties until they turn golden on both sides, flipping once, which should take approximately 8 minutes. Repeat this process with the remaining fava mixture.
4. While the fritters are cooking, combine tomatoes, cucumber, red onion, and olives in a large bowl.
5. Create a dressing by mixing oregano, garlic, lemon juice, red wine vinegar, and 3 tablespoons of olive oil in a small bowl. Toss this dressing with the tomato mixture.
6. Serve the fava bean fritters while hot, and top them with the Greek salad.

Summary:

• Calories: 1417 kcal
• Fat: 107 g
• Protein: 45 g
• Carbs: 85 g
• Potassium: 2052 mg
• Magnesium: 180 mg