Tomato & oregano fritters

• ripe tomatoes↗500g 500g

  finely chopped

• lighter Greek-style salad cheese↗50g 50g

  crumbled

• oregano↗small handful of small handful of

  leaves picked and finely chopped

• red onion↗½ ½

  finely chopped

• plain flour↗150g 150g
• baking powder↗1 tsp 1 tsp
• olive oil↗2 tbsp 2 tbsp
• dill↗small handful of small handful of

  finely chopped

• fat-free Greek yogurt↗75g 75g
• green salad

  to serve

Step-by-step instructions

1. 1

   Tip the tomatoes, cheese, oregano, onion, flour and baking powder into a bowl, and season well. Stir to combine. Heat the olive oil in a frying pan over a medium- high heat and drop heaped spoonfuls of the mixture into the pan. Flatten slightly with a spatula or the back of a spoon and fry over a medium heat for 4-5 mins on each side until golden and cooked through. (You will need to do this in two batches.)

2. 2

   Combine the dill and yogurt, season and serve with the fritters and a green salad, if you like. Or, mix most of the dill and yogurt with some seasoning, spread on a platter and arrange the fritters on top, scattered with the remaining dill.