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Tomato keftedes

Ντοματοκεφτέδες
Servings 4 people

Ingredients

  • 1 kg ripe tomatoes peeled, quartered and seeded
  • 1 small bunch flat-leaf parsley leaves picked and chopped
  • 1 small bunch mint leaves picked and chopped
  • 1 red onion finely grated
  • 1 small red florina pepper finely chopped
  • 1 tea cup crumbled goat’s feta
  • Salt and pepper
  • 1 tea cup (250g) plain flour
  • 1 tbsp baking powder
  • Extra virgin olive oil for frying

Instructions

  1. Finely dice half the tomatoes and grate the other half. Place in a large bowl with the herbs, onion, red pepper and feta. Season with the salt, combine well and set aside for 20 minutes.
  2. Mix together the flour and baking powder, then gradually add a little by little to the tomatoes to make “a tight” mixture.
  3. Heat the olive oil in small saucepan to 170°C (drop in a breadcrumb and it should dance on the surface of the oil). Using wet hands, shape spoonfuls of mixture into little round fritters and fry for 2 to 3 minutes or until golden. Drain on paper towel.