2 slices of feta
30 g (1 oz) plain flour
1 egg, whisked
1 - 2 tbsp olives, pitted
1 tbsp chopped tomatoes
1 tbsp chopped cucumber
30 g (1 oz) plain flour
1 egg, whisked
1 - 2 tbsp olives, pitted
1 tbsp chopped tomatoes
1 tbsp chopped cucumber
For the breadcrumbs
1/2 tsp paprika
salt and freshly ground black pepper
1 tbsp olive oil
55 g (2 oz) bread
1 clove garlic, peeled and chopped
1 - 2 tbsp basil and parsley
salt and freshly ground black pepper
1 tbsp olive oil
55 g (2 oz) bread
1 clove garlic, peeled and chopped
1 - 2 tbsp basil and parsley
method
1. To make the breadcrumbs, place the paprika, seasoning, oil, bread, garlic and herbs into a mini food processor and blend together until fine. Tip out onto a flat plate.
2. Coat the feta slices in the flour, dip in the egg and then coat in the breadcrumb mix.
3. Heat a small non-stick frying pan and fry the crumbed feta for 1-2 minutes on each side or until crisp and golden brown.
4. Transfer to a serving plate and sprinkle with the olives, chopped tomatoes and cucumber to serve.
2. Coat the feta slices in the flour, dip in the egg and then coat in the breadcrumb mix.
3. Heat a small non-stick frying pan and fry the crumbed feta for 1-2 minutes on each side or until crisp and golden brown.
4. Transfer to a serving plate and sprinkle with the olives, chopped tomatoes and cucumber to serve.
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