These patties are traditionally made in Santorini with local cherry tomatoes. Generally, these tomatoes have thicker skin, are sweeter and larger than garden-variety cheery tomatoes. The most amazing thing is that these plants are never irrigated! They just absorb moisture from the island’s volcanic soil, that harbours just enough moisture to make these intensely flavored tomatoes thrive. They are ideal for making tomato paste and of course patties like these. You can buy tomato paste here.
Serves: 6 Prep. time: 20′ Cooks in: 15′ Ready in: 35′
1 kg tomatoes
1 kg red onions, finely chopped
1 cup fresh spearmint, finely chopped
1 cup parsley, finely chopped
1 cup basil, finely chopped
For frying and serving
oil for frying
caper leaves for serving
With a sharp knife make a cross in the bottom of each tomato and blanch tomatoes in boiling water for 1 min. When cool remove skin easily. Remove seeds and flesh because you need the rind.
Mix all ingredients in a bowl and add enough flour until you get a mixture/batter that is soft and somewhat liquidy and falls off the spoon when tilted. Taste the mix and add salt as needed.
In a pan heat oil that covers the patties half way. Add about 1 tbsp of batter for each patty, fry for about 1 -2 minutes on each side, flattening with spoon a bit so that they cook inside. The oil should be hot enough otherwise the patty will not become crispy and might absorb more oil.
Transfer on a platter lined with kitchen paper and serve immediately as a mezze for your beer or ouzo.
Photo – Food Styling: Antonia Kati
Και η συνταγη στα ελληνικά: Ντοματοκεφτέδες