Tomato keftedes

Recipe summaryClick image to view larger version

Tomato keftedes

Suitable for vegans
Category Main course
Makes 12 small fritters
Preparation 1 hr + draining
Cooking 15 mins

Rating: Rated 0 / 5 (0 ratings)

Santorini tomatoes grown in this hot dry island are ideal for making Greek fritters as they are thick-skinned and not very juicy. With our juicy tomatoes it's important to squeeze out as much liquid as possible, otherwise the fritter mix will be too wet.
GO VEGAN: Use the cannellini beans in your mixture, instead of the feta, and make your own tzatziki with a dairy-free yogurt.

Ingredients

  • 400g tomatoes (about 4 medium), finely diced
  • 1/2 medium red onion, finely chopped
  • 2 tbsp fresh mint, finely chopped
  • 1 tsp dried oregano
  • 1 tsp baking powder
  • sunflower oil, for frying
  • 1/4 tsp salt
  • 100g vegetarian feta cheese, crumbled, or 100g cannellini beans, mashed
  • 1 tbsp fresh dill, finely chopped
  • 100g plain flour
  • 1/4 tsp ground black pepper
  • tzatziki and pitta or flatbread, to serve

Method

Stage 1

Place the tomatoes in a sieve or colander and sprinkle with the salt, stirring through to distribute evenly, then leave to drain over a bowl for 30 minutes.

Stage 2

In a large bowl, combine the tomatoes with the onion and mix well, adding the feta cheese or cannellini beans and the herbs. Stir in most of the flour with the baking powder, turning the mixture gently with a metal spoon to combine but not to crush the tomatoes too much. Depending on the juiciness of the tomatoes, you may not need all the flour, or you may even need a little more if the mix is still quite wet.

Stage 3

Take a spoonful of the mixture and form into a walnut-sized ball using slightly wet hands. Flatten the ball into a fritter. It should stick together easily without feeling too sticky. If the mixture is too wet to form, add another spoonful of flour.

Stage 4

Heat a little oil in a non-stick frying pan over a medium heat, and fry the fritter until golden brown on both sides. Allow it to cool, then taste and adjust the seasoning if necessary.

Stage 5

Form the remaining mixture into about 12 fritters and fry in batches, placing them on paper towel once cooked to absorb excess oil. Serve hot, with tzatziki and some warm pitta or flatbread.
Cook's tip: The fritters can be prepared ahead and chilled in the fridge for up to an hour before frying. If you keep them for too long, however, they may become soggy as the tomato juice seeps out.

Photos

Tomato keftedes

Comments

Leave a comment

Have you tried this recipe? What did you think? Any tips or advice? Simply enter your details (your email address will not be publicly viewable) and your comment will be displayed below.

CAPTCHA Image New image

Recipe author

Published by: Vegetarian Living
Recipe and styling: Rachel Demuth

Nutritional info

Nutritional values are per serving.

  • Calories: 87g
  • Fat: 5g
  • Saturated fat: 2g
  • Protein: 2g
  • Carbohydrates: 8g
  • Sugars: 2g
  • Fibre: 1g
  • Salt: 0.41g

Rate this recipe

How do you rate this recipe?

1 2 3 4 5
Share this page with your friends...