I was visiting my maternal Greek island of Ikaria this past summer, internationally known as the “blue zone,” when I re-discovered these delicious veggie patties made of tomatoes and other simple ingredients. The real name for these babies is “Tomatokeftedes” and they can be cooked as flat patties or small round balls. They are sometimes made with feta cheese, but of course, I’ve created my own veganized version below…
Tomatokeftedes Recipe (Fried Tomato Patties)
1 1/2 cup of tomatoes (3-4 tomatoes), finely chopped
100g *vegan feta cheese, smashed (3.5 ounces)
1/2 of a cup red onion (1 large onion), grated
1 tbsp parsley, finely chopped
1 tbsps fresh spearmint, finely chopped
1 tsp dried oregano
1/2 cup flour
1 tsp baking powder
salt and freshly ground paper
olive oil (EVOO) for frying
Cut the tomatoes into 4 pieces, and with a spoon remove the flesh. Chop the flesh of the tomatoes, into small cubes and place in a colander with some salt. Leave them for 30 minutes.
Into a bowl, combine the chopped tomatoes, the onions and mix with a spoon; add the herbs, and the *vegan feta cheese smashed with a fork. In a separate bowl, mix the flour with the baking powder.
Add the four mixture to the tomato mixture, whilst stirring with a spoon, until the ingredients are combined and the mixture is firm enough to make the balls. Add a little more flour if needed. Put in the fridge for 30 minutes.
In a pan add enough olive oil to cover the bottom of the pan, and heat the oil into medium-high heat. Dip a tablespoon in some water and spoon out some of the mixtures into the hot oil. Repeat this procedure until the surface off the pan is comfortably filled.
You should dip the spoon in the water every time so that the dough doesn’t stick on it. Fry the tomatokeftedes for about 2-3 minutes on each side, until nicely coloured. Place them on paper towels, to absorb the extra olive oil.