REVITHOKEFTEDES
Chickpea fritters with herb and garlic yoghurt
MAKES 12 // PREP TIME 15 MINS // COOK 10 MINS
The Greeks love mezedes - meaning small dishes served either hot or cold. These fritters are best shared with a glass of ouzo.
1 For herb and garlic yoghurt, place ingredients in a small bowl, season to taste and stir to combine. Refrigerate until ready to serve.
2 Place half chickpeas, parsley, spices and onion in a food processor and process until chopped. Place mixture into a bowl with remaining chickpeas, season to taste and stir through flour and egg until well combined.
3 Working with 1 tbsp of mixture at a time, shape into a ball then dust in flour, shaking off excess; place on a lined tray with baking paper. Repeat until mixture is finished.
4 Heat oil in a large frying pan over medium heat. In batches, cook fritters, gently pressing flat, turning occasionally, until golden and crisp on each side (4-5 minutes). Drain on paper towel and season to taste.
5 Arrange on a large platter and serve with herby garlic yoghurt, drizzled with oil and scattered with dill, with lemon wedges on the side.
PRAWN YIOUVETSI
Prawns with risoni, oregano and fennel
SERVES 4 // PREP TIME 15 MINS // COOK 1 HR 10 MINS
This dish is served in seafood tavernas across the Greek Islands, using fresh ingredients to create a rich prawn stock.
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