Yellow split pea fritters with capers dip

favokeftedes me kapari yahni

Yellow split pea fritters

Remember fava from a few days back? There is another wonderful dish you can make: yellow split pea fritters with capers stew. Or favokeftedes me kapari yahni.

Head straight to the recipe.

For anyone who has been in Santorini, fava, the yellow split peas need little introduction. It’s the island’s most well known dish. Tavernas serve it as it is or also with grilled octopus. But what if you had made an abundance and fancy something a little different the day after?

Yellow split pea fritters

Favokeftéthes, yellow split pea fritters were often a dish for the next day. If you boiled plenty of fava, there would always be some leftover. You can add a few herbs, roll them into bite-sized balls with semolina flour and place them straight into the pan for a quick fry. I made a slight twist, to avoid excess oil from frying I turned to the oven.

Yellow split pea fritters

The perfect accompaniment for this delicious fritter is a caper dip unlike one you have ever tried before. Cut the cherry tomatoes in two and place htem in the pan with a bit of onion. Sizzle them to get all their sweetness and add in the capers. This stew is as simple as it is toothsome.

Fava bites with capers dip

Course: Main Course
Cuisine: Greek


  • 200 gr of fava
  • ½ teaspoon dried mint
  • ½ teaspoon dried oregano
  • 5 teaspoons semolina flour plus some extra to roll them in
  • Salt and pepper
  • Cáppari Yiahní:
  • 200 gr of grated fresh tomatoes
  • 4-5 vine tomatoes cut in half
  • 2 tablespoons of capers
  • 1 small onion or 2 shallots
  • 1 tablespoon olive oil


  • Boil the fava with one onion and a bay leaf and enough water to cover.
  • Once the water has evaporated, the fava peas should be soft enough to mash with a fork. Remove the bay leaf and mash or transfer to a food processor.
  • Add in the dried herbs and semolina flour to absorb any excess moisture.
  • Keep in the fridge for 30 minutes and start shaping the fritters in walnut sized bites.
  • Roll in the semolina flour or fine breadcrumbs to give them a light coat and a golden colour when baked.
  • To make the favoketethes, bake in a fan assisted oven at 180 C for 20-25 minutes or until golden.

For the capers stew:

  • Heat up a tablespoon of olive oil and fry the onions. Follow in with 1 large grated tomato, season with a bit of salt and the tomato come to the boil. Add a few chunky chopped tomatoes if you wish, I added vine tomatoes.
  • Let it cook for 5 minutes. Meanwhile rinse of the capers off their brine and add to the sauce. After 5-6 minutes the caper dip will be ready to serve.

I hope you enjoy this dish in great company.

From London with love,


PS:I photographed this dish for Greek Biostore. If you are looking for yellow split peas, capers and caper leaves check out their store!

Facebooktwitterpinterestinstagramby feather

Tsik tsik, quick summer dishes

a recipe from Mia Kouppa

tsik tsik, summer vegetables with eggs

Do you remember Helen & Billie from Miakouppa? I found a delicious Greek summer dish from their family recipes that was just perfect for a quick summer lunch. It goes by the name tsik tsik, yes it’s a weird name I know, but it’s bursting with summer flavours, it’s all the summer veg plus eggs: tsik tsik!

Continue reading Facebooktwitterpinterestinstagramby feather

Nourish bowls, all weather recipe ideas from Athens


nourish bowls

Have you met Eleni from the Foodie Corner? If you have a slow cooker you absolutely must, her website is a treasure trove of authentic Greek recipes as well as easy and nutritious modern recipes. She takes Westley, her wonderful golden retriever, out for walks too. She is sharing her experience of lockdown and a super nutritious solution no matter how busy or not: nourish bowls, healthy, filling and oh so versatile!

Continue reading Facebooktwitterpinterestinstagramby feather

Chickpea stew with wild fennel

a recipe by Despina Siahuli

If there is anything I enjoy more than cooking, then this would have to be photo shooting. Being in London, I didn’t miss the chance to meet up with lovely Despina Siahuli, the chef behind Pan. Despina welcomed me in her East London kitchen and we spilled the beans of what it is like to be living in London, how much of Greek sunshine does she keep in her kitchen cupboards and of course, can you really cook authentic Greek food abroad? So, she cooked, I took the snaps and we enjoyed the best chick pea stew I had ever tasted. Chickpea stew with wild fennel. Continue reading Facebooktwitterpinterestinstagramby feather

Asparagus mimosa,a taste of spring

asparagus mimosa @eatyourselfgreek

The first day of spring is officially here. If there is one dish that signals spring to me, it’s asparagus. Asparagus mimosa to be precise, it’s their exact time to flourish as well.The new asparagus harvest has already made its appearance and it’s a delight to munch on the young, delicate stems of asparagus. This is obviously not a Greek recipe, but a classic dish that crosses borders and time. Yup, it is old school too, but hey there is nothing like good mustard vinaigrette, fancy looking boiled eggs and fresh greens for a quick meal.

Continue reading Facebooktwitterpinterestinstagramby feather