Mediterranean lupin fritters with dill yoghurt sauce

Posted 18/07/2017

Recipe by Kristen Pavez


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

  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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