Jamie‘s tomato fritters

Cut the tomatoes and pick the parsley leaves. In a bowl mix both with 1tsp of dried oregano, 1tsp of extra virgin olive oil, and 1tsp of wine vinegar, then season with sea salt and black pepper. Divide half between two plates as a salad, leaving the rest in the bowl.

Slice one onion, then add to the mixture with 2tsps of flour, one egg, and a few dashes of chili sauce. Crumble over ca 75g of feta, mix together well, divide, and shape into round patties. Fry in some olive oil until golden brown. Serve the fritters over the rest of the tomatoes.
Happy boatcooking! 💙