favokeftedes me kapari yahni
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?
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.
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
Ingredients
- 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
Instructions
- 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,
Eugenia
PS:I photographed this dish for Greek Biostore. If you are looking for yellow split peas, capers and caper leaves check out their store!
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