Herb Fritters with Yoghurt, Mint & Apricot Dip


Serves 4
500g FAGE Total
3 eggs, lightly beaten
150g vegetarian mozzarella cheese, finely diced
85g vegetarian parmesan, freshly grated
125g fresh white breadcrumbs
50g red onion, finely chopped
¼ tsp red chilli flakes
¼ bunch chives, chopped
¼ bunch flat leaf parsley, roughly chopped
100ml sunflower oil
Salt and pepper to taste
For the dip:
500g FAGE Total
12 ready-to-eat dried apricots, finely diced
2 cloves garlic, crushed
1 tsp mint, chopped
Salt and pepper to taste

  1. For the dip: Mix the FAGE Total Yoghurt, apricots, garlic, mint and season to taste. Chill for 30 minutes.
  2. For the fritters: Mix the eggs, mozzarella, parmesan, bread crumbs, red onion, chilli flakes, chives and parsley in a large mixing bowl to form a paste.
  3. Roll the mix into 8 balls then flatten them out to form patties. Chill for 30 minutes.
  4. Heat oil in a non-stick frying pan. Fry the fritters on both sides until golden brown.
  5. Place two fritters on each plate, spoon on the dip and serve immediately.