Français
 
Tomato Rissoles (Tomatokeftedes) - version 2 Recipe
 
Recipe
Photos
 
 
Tomato Rissoles (Tomatokeftedes) - version 2
The Cuisine of Santorini
Total time: 15 to 30 minutes

Preparation time: 10 minutes
Cooking time: 10 minutes
 

 
Difficulty: Easy
Chef's Note

Some cooks add a beaten egg to the batter.

*Traditionally hloro tiri, a local mild goat's cheese is used.

Ingredients
For 4 servings

- 500 g (18 oz.) Santorinian cherry tomatoes
- 1 zucchini, peeled and grated
- 4 Tbsp. grated cheese*
- 150 g (5 oz.) self-raising flour or 150 g all-purpose flour + 1 Tbsp. baking powder
- 40 g (1 1/2 oz.) fresh chopped mint
- Salt & black pepper
- olive oil
Method
  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 grated zucchini, cheese, flour, 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.
 
More recipe ideas
Search
Search within the site
Find
 
Advanced search >
Register free to receive our official newsletter
Sign up
 
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
 
Sign up