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Fava bites with capers dip

Course: Main Course
Cuisine: Greek


  • 200 gr yellow split peas
  • 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.