Tomato keftedes (Greek fritters)

Name: Tomato keftedes recipe (Greek fritters)
Yield: 12
Ingredients: 300g cherry tomatoes, roughly chopped; 1 small red onion, finely chopped; 250.00 ml mixed herbs (we used dill, flat-leaf parsley and mint) finely chopped, plus extra to serve; Pinch of ground cinnamon; 75g plain flour; 1/2 tsp baking powder; 50g Greek feta, crumbled; Vegetable oil, to shallow-fry; Lemon wedges, to serve

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by Helena Moursellas

Jul 05, 2022

"These tomato keftedes transport me straight to summer, sitting in a taverna in Santorini watching the sunset." – Helena Moursellas

300g cherry tomatoes, roughly chopped
1 small red onion, finely chopped
1 cup mixed herbs (we used dill, flat-leaf parsley and mint) finely chopped, plus extra to serve
Pinch of ground cinnamon
1/2 cup (75g) plain flour, sifted
1/2 tsp baking powder
50g Greek feta, crumbled
Vegetable oil, to shallow-fry
Lemon wedges, to serve

Method

1.

Place tomato in a fine sieve set over a mixing bowl, with 1 tsp salt flakes and set aside for 30 minutes (salt will help tomatoes release their liquid). Discard liquid. Combine tomato in a bowl with onion, herbs, cinnamon, flour, baking powder and feta. Season to taste.
2.

Heat 1cm oil in a large non-stick frypan over medium heat. In batches, add heaped tablespoons of keftedes mixture and cook, turning halfway, for 4-6 minutes until golden.
3.

Remove with a slotted spoon and drain on a paper towel. Repeat with remaining mixture.
4.

Scatter keftedes with extra herbs and serve with lemon wedges alongside.