santorinian tomato rissoles (tomatokeftedes)
(1 rating)
The good news is that you don't really have to go to Santorini for the tomatoes. The ones you get from you market will work as well. Although, I'd love to say to my hubby that we have to go the Greece because I really need their cherry tomatoes. I just can't see that happening at all, lol.
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(1 rating)
yield
4 -6
prep time
10 Min
cook time
10 Min
method
Pan Fry
Ingredients For santorinian tomato rissoles (tomatokeftedes)
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500 gsantorinian cherry tomatoes
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2medium onions, peeled and finely chopped (not grated)
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1/4 tspteaspoon paprika
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salt and black pepper
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40gfresh spearmint, finely chopped (or to taste)
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2 Tbspparsley, finely chopped
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1 Tbspolive oil
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150 gself-raising flour
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oil, for frying
How To Make santorinian tomato rissoles (tomatokeftedes)
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1Put the rinsed and dried tomatoes whole into a large bowl. Squeeze and manipulate them with the hands, until they turn into a pulpy substance. This is the only way to do it as you need the skins to give some substance.
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2Next, mix all the ingredients together, apart from the flour. Add enough flour gradually to make a thickish but moist paste. You will probably not need all the flour. The mixture can now wait until it is time to be cooked and eaten.
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3Put about 2.5 cm oil in a large frying pan. When the oil is hot, but not smoking, drop in tablespoons of the mixture and fry, turning the rissoles over once, until lightly golden all over.
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4Serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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