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Greek Cod Slaw
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Greek · Snack
Feta and dill Pork Fritters
The kind of Greek plate you make on repeat. feta and dill, a proper crisp, and a finish of fresh herbs.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the feta and dill elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Fry until deeply crisp and golden, then drain on paper and season straight away.
Stir in the red wine vinegar and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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