- olive oil
- 1 bunch of spring onions (scallions), trimmed and finely sliced
- 4 cloves of garlic, peeled and finely chopped
- 600g (1lb 5oz) ripe tomatoes, finely chopped (regular or cherry tomatoes, or a mixture, are fine)
- 120g (41⁄4oz) sun-dried tomatoes, finely chopped
- 1 teaspoon red or white wine vinegar
- good pinch of ground cinnamon
- small bunch of flat-leaf parsley, leaves picked and finely chopped
- 1⁄2 teaspoon dried oregano
- 1 x 400g (14oz) can of butter (lima) beans, drained and rinsed
- about 100g (31⁄2oz) feta cheese
- 1⁄2 small bunch of mint or dill, leaves picked and finely chopped
- 150g (51⁄2oz) plain (all-purpose) flour, plus extra if needed
- 1 teaspoon baking powder
- vegetable oil, for frying
- salt and freshly ground black pepper
- Put enough olive oil in a frying pan to coat the base and place over a moderate heat. Add half the spring onions (scallion) and half the garlic and fry for about 5 minutes, until soft.
- Add 100g (31⁄2oz) of the fresh tomatoes and 1 tablespoon of the sun-dried tomatoes, along with the vinegar, cinnamon, half of the parsley and the dried oregano, and cook for 5 minutes over a moderate heat to a thick, rich sauce.
- Stir through the drained and rinsed beans and season to taste with salt and pepper. Cook for a few minutes for the flavours to meld, then remove from the heat and crumble over the feta cheese. Put to one side somewhere warm.
- In a large bowl, mix the remaining tomatoes, sundried tomatoes, spring onions, garlic and parsley together.
- Add the herbs and season to taste.Combine the flour and baking powder in a small bowl, and gently mix them into the tomato mixture, until you have the consistency of a thick batter.
- Heat about 4cm (11⁄2in) of oil in a large frying pan over a moderate to high heat. When the oil is hot, drop tablespoons of the batter into the pan in small batches and fry for about 2 minutes on both sides, until golden. Remove the fritters with a slotted spoon and set aside to drain on paper towels. Work in batches, keeping the cooked fritters somewhere warm while you cook the rest. Serve with the still-warm beans. (Or, eat as you go!)
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