Tomato Keftedes Santorinian Style

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Don’t you just hate it when you work away on a blog post, save it and return to finish it off only to realize that it’s not saved?!?! This is what happened to me this week with my post on these delicious Tomato Keftedes. Sigh…

With our garden and the food markets overflowing with fresh veggies and fruits I’ve been looking for new recipes to experiment with. When I came across tomato keftedes I was like…whaaat? How come I’ve never heard of this gem of a dish?? The main ingredient calls for tomatoes which is perfect considering the abundance of tomatoes right now in my garden. They make a wonderful side dish or appetizer. They are vegetarian friendly and can even be modified to be vegan friendly. Super easy to make…the list just goes on. Oh and did I say they’re delicious??

The dish is a popular one in Santorini because of the abundance of the cherry tomato and honestly I think if we ever went there…every dish would be popular with us. These keftedes (translated means croquettes) are authentic, traditional and personify our personal moto of “making something out of nothing”. I hope you enjoy them as much as we did.

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All of this right from my garden.

After mixing all of the ingredients together you can assemble the keftede paddies, cover and keep in your fridge until you’re ready to bake them. Oh and don’t forget to have a good Tzatziki on hand because you’ll want to dip these little gems right in it.

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Grab a glass of wine and voila…

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For the tomato keftedes:

parchment paper & cooking spray
1 cup small cherry tomatoes, chopped or pulse in a food processor
2 green onions, green and white parts, chopped
1 tbsp warm water
1 tbsp chopped fresh mint
¼ tbsp dried oregano
1 tbsp chopped dill
1/4 cup spelt, chickpea flour or whole wheat
1/4 cup parmesan or romano cheese, grated
salt and pepper

Instructions
Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper and coat the paper with cooking spray.
In a large bowl, add all the ingredients. Mix the ingredients until the mixture is thick and sticky. Form your tomato keftedes about the size of a golf ball. Place them on the baking sheet and press down slightly to form patties. Bake for 10 minutes, flip them over, and bake for another 10-15 minutes or until browned on the outside. I doubled the recipe and ended up with about 15 keftedes.
Serve immediately (ideally).

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