Santorinian Tomato Rissoles (Tomatokeftedes)

Annacia *


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.

★★★★★ 1 vote
10 Min
10 Min
Pan Fry


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


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.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Vegetarian, Dairy Free, Low Carb
Other Tag: Quick & Easy