Santorinian Tomato Rissoles (Tomatokeftedes)
- 500 g
- santorinian cherry tomatoes
- medium onions, peeled and finely chopped (not grated)
- 1/4 tsp
- teaspoon paprika
- salt and black pepper
- 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)
- 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.
- 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.
- 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.
- 4Serve immediately.