Step 1

Start by making the cucumber salad, as it simply gets better as it rests.

Mix all the ingredients together in a bowl and check the seasoning. Place in a bowl and refrigerate until needed.

Step 2

Heat the butter gently in a pan and cook until it reaches the colour of honey and you can smell the nutty sweet aroma. Add the chopped rosemary and chilli flakes and turn off the heat.

Keep in a warm place to prevent from setting

Step 3

Use a sieve to drain the fava beans and let them sit for a while to dry out as much as possible. The drier they are the better.

Step 4

Place the beans together with the herbs, leek and spring onions in a food processor and blitz to a paste.

Transfer to a bowl and add all the remaining ingredients. Mix well and check the seasoning.

Step 5

Shape the mix into small balls and give them a gentle press to make them a bit flatter. Dip them into flour and sesame mix.

Step 6

Fry them in medium hot oil until golden and crisp.  Remove them from the oil using a slotted spoon and place them on kitchen towel to absorb excess oil.

Step 7

Serve them with the cucumber salad on the side and the butter all over or put everything in the pocket of warm pita bread and enjoy


Morito's Fava bean and feta fritters with cucumber yoghurt salad and rosemary butter

Serves 2
45 minutes
  • Vegetarian
  • Ingredients

Cucumber salad

1 cucumber, grated on the coarse side of a box grater

1/2 red onion, diced finely

A small handful of fresh mint leaves, finely chopped

2tbsp extra virgin olive oil

3tbsp Greek yoghurt

1 garlic clove, mashed into a paste with a touch of salt

sea salt to taste


Rosemary butter:

30g good quality butter

1tbsp fresh rosemary, finely chopped

1/2 tsp Chilli flakes


For the fritters:

300g dried fava beans, soaked in cold water overnight

1 small bunch each of parsley, mint, coriander, dill, chopped finely

1 large leek, washed, hard leaves removed and chopped

4 spring onions, washed and chopped

60g chickpea flour

2tsp baking powder

1tsp ground black pepper

2tsp dried wild oregano

2tsp dried savoury

1tsp sweet smoked paprika

200g feta cheese, crumbled

sea salt to taste



100g plain flour

50g sesame seeds



Rapeseed or vegetable oil for frying (around 300ml)

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