- Boil the fava with one onion and a bay leaf and enough water to cover.
- Once the water has evaporated, the fava peas should be soft enough to mash with a fork. Remove the bay leaf and mash or transfer to a food processor.
- Add in the dried herbs and semolina flour to absorb any excess moisture.
- Keep in the fridge for 30 minutes and start shaping the fritters in walnut sized bites.
- Roll in the semolina flour or fine breadcrumbs to give them a light coat and a golden colour when baked.
- To make the favoketethes, bake in a fan assisted oven at 180 C for 20-25 minutes or until golden.
For the capers stew:
- Heat up a tablespoon of olive oil and fry the onions. Follow in with 1 large grated tomato, season with a bit of salt and the tomato come to the boil. Add a few chunky chopped tomatoes if you wish, I added vine tomatoes.
- Let it cook for 5 minutes. Meanwhile rinse of the capers off their brine and add to the sauce. After 5-6 minutes the caper dip will be ready to serve.