Mediterranean lupin fritters with dill yoghurt sauce
Posted 18/07/2017

Recipe by Kristen Pavez www.kristenpavez.com

Ingredients

1 cup Lupin Flakes
1 cup zucchini – roughly chopped
100g feta cheese (vegan option – 2 tbs nutritional yeast)
1 egg (vegan option – 1 Chia egg : Grind 1 tbs of chia, add 3 tbs water & let sit until gel has formed).
½ cup spinach
½ cup basil
7 kalamata olives – sliced
Generous pinch of salt
Generous pinch of pepper
Oil of choice

 

Dill Yoghurt Sauce

1 cup Greek yoghurt (vegan option Coconut yoghurt)
½ Lebanese cucumber
1 small clove of garlic
Large handful of fresh parsley
Handful of dill
Generous pinch of salt

Method
  1. Place all of the ingredients (except olives) into your food processor or Thermomix & process on a high speed until all ingredients are combined.
  2. Stir through the olives & leave to sit for a few minutes.
  3. Heat a fry pan with some oil of your choice.
  4. Shape your fritters into a round shape using the palms of your hands.
  5. Fry each fritter until they are golden brown & serve immediately.
  6. Sprinkle with a pinch of salt prior to serving.

 

Dill Yoghurt Sauce

  1. Place yoghurt in bowl.
  2. De-seed cucumber & finely chop & add to yoghurt.
  3. Finely chop parsley & pick dill off stalks & add to yoghurt.
  4. Crush garlic & add to bowl.
  5. Add a generous pinch of salt & stir through yoghurt mixture.
  6. Serve cold with warm fritters.

 

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