santorinian tomato rissoles (tomatokeftedes)

Name: Santorinian Tomato Rissoles (Tomatokeftedes)
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: Greek
Ingredients: 500 g - santorinian cherry tomatoes; 2 - medium onions, peeled and finely chopped (not grated); 1/4 teaspoon(s) teaspoon paprika; - salt and black pepper; 40g - fresh spearmint, finely chopped (or to taste); 2 tablespoon(s) parsley, finely chopped; 1 tablespoon(s) olive oil; 150 g - self-raising flour; - oil, for frying

(1 rating)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

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)

500 g

santorinian cherry tomatoes
2

medium onions, peeled and finely chopped (not grated)
1/4 tsp

teaspoon paprika
salt and black pepper
40g

fresh spearmint, finely chopped (or to taste)
2 Tbsp

parsley, finely chopped
1 Tbsp

olive oil
150 g

self-raising flour
oil, for frying

How To Make santorinian tomato rissoles (tomatokeftedes)

1
Put 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.

2
Next, 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.
3
Put 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.
4
Serve immediately.
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