Tomato Rissoles (Tomatokeftedes) Recipe
Tomato Rissoles (Tomatokeftedes)
The Cuisine of Santorini
Total time: 15 to 30 minutes

Preparation time: 10 minutes
Cooking time: 10 minutes

Difficulty: Easy
Chef's Note

Depending on your preference, you could add a little paprika, chili powder, oregano or parsley.

For 4 servings

- 500 g (18 oz.) Santorinian cherry tomatoes
- 2 finely chopped onions
- 150 g (5 oz.) self-raising flour
- 40 g (1 1/2 oz.) fresh chopped mint
- Salt & black pepper
- 20 ml (4 tsp.) olive oil
  1. Plunge the tomatoes into boiling water so that you can peel them easily.
  2. Purée the flesh.
  3. To the tomato purée, add the flour, onion, mint, salt and pepper. The amount of flour needed will vary, depending on the texture of the tomato purée. You will need a fairly firm batter so that the rissoles hold together when cooked.
  4. Heat the oil in a skillet. When it is hot but not smoking, fry small quantities of the batter at a time, flattening the rissoles with a spatula; fry on both sides until nicely browned.
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