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Tomato fritters with yoghurt and salad

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Complete with creamy fetta and zingy lemon, this tomato fritter recipe is a vegetarian treat. 

  • Serves4
  • Cook time20 minutes
  • Prep time20 minutes
Tomato fritters with yoghurt and salad


  • 2 spring onions, thinly sliced
  • 2 tbs coarsely chopped oregano
  • 2 lemons, rind finely grated, juiced
  • Pinch of dried chilli flakes (optional)
  • 400g mixed tomatoes, coarsely chopped
  • 2 Coles Australian Free Range Eggs
  • 300g Greek-style yoghurt
  • 2/3 cup (100g) self-raising flour
  • 100g fetta, crumbled
  • 1/4 tsp bicarbonate of soda
  • 2 1/2 tbs Coles Olive Oil
  • Coles Olive Oil, extra, to shallow-fry
  • 1 garlic clove, finely chopped
  • 2 baby gem lettuce, cut into wedges

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the spring onion, oregano, lemon rind, chilli flakes, if using, half the tomato and 1 tbs lemon juice in a large bowl. Add the eggs and 1/3 cup (95g) yoghurt and stir to combine. Stir in the flour, fetta and bicarbonate of soda.

  2. Step 2

    Meanwhile, place remaining tomato in a bowl with the oil and 1 1/2 tbs lemon juice. Season and toss to combine. Set aside to develop the flavours.

  3. Step 3

    Add enough extra oil to cover the base of a large frying pan. Heat over medium-high heat. Add three 1/4 cup (60ml) portions of the batter to the pan. Cook for 2-3 mins or until base is golden brown. Turn and cook for 1-2 mins or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in 3 more batches, with the remaining batter.

  4. Step 4

    Combine the garlic, remaining yoghurt and remaining lemon juice in a small bowl. Season.

  5. Step 5

    Spoon the yoghurt mixture onto serving plates. Top with fritters. Divide the lettuce among serving plates and spoon over tomato mixture to serve. 

Recipe tip

Serve with pita bread, lemon wedges and oregano leaves

Clever storage:
If you have any leftover fritters, wrap them in foil and store in the fridge for 2-3 days. Reheat them in the oven or microwave, or in a frying pan over the stove

Use it up: There's so much you can do with leftover spring onions. Coarsely chop and add to stir-fries, or thinly slice and sprinkle over salads or scrambled eggs.