Fava Bean and Feta Fritters with Greek Salad

Ingredients

• 4
  
  ounces Feta
  
• 2
  
  Eggs
  
• 1/3
  
  cup Panko
  
• 4
  
  ounces Dried Fava Beans, Soaked Overnight
  
• 5
  
  tablespoons Olive Oil
  
• 1
  
  pint Cherry Tomatoes, Halved
  
• 2
  
  Persian Cucumbers, Chopped
  
• 1/2
  
  Red Onion, Chopped
  
• 12
  
  Kalmata Olives, Pitted
  
• 2
  
  Cloves Garlic, Crushed and Minced
  
• 1/4
  
  cup Fresh Oregano, Minced
  
• 1
  
  tablespoon Red Wine Vinegar
  
• 1
  
  Lemon, Juiced
  

Directions

1. Place soaked fava beans in a medium pot and cover with water. Bring to boil. Reduce heat, cover and simmer until tender, about 1 hour. Drain and let cool. Can be done up to 3 days ahead.
2. Smash fava beans with a fork or masher in a large bowl. Add feta and eggs. Mix briskly. Add in enough panko or breadcrumbs that mixture will hold together.
3. Heat 1 tbsp olive oil in large skillet over medium high heat. Add a heaping tablespoon at a time of the fava bean mixture pressing down to form a patty making sure the patties don’t touch. Cook until golden on both sides, turning once, about 8 minutes. Repeat with remaining fava mixture.
4. Meanwhile, mix together tomatoes, cucumber, red onion, and olives in a large bowl.
5. In a small bowl mix together oregano, garlic, lemon juice, red wine vinegar and 3 tbsp olive oil to form dressing. Toss with tomato mixture.
6. Serve fava bean fritters hot and topped with Greek salad.