This article was written for Annabel & Grace, which is now part of Rest Less.
Servings
10
servingsPrep time
30
minutesCooking time
10
minutesThese Tomato Keftedes can be served as a starter, a canapé or a light supper dish. They are so delicious and melt in your mouth.
Ingredients
20 small tomatoes, rinsed and dried with sea salt
1 bunch thyme, leaves only
½ recipe quantity batter (see separate recipe)
½ bunch mint, finely chopped
½ bunch chervil, finely chopped
1 bunch chives, finely chopped
2 bunches spring onions, finely chopped
2 tbsp olive oil
salt and pepper to taste
groundnut oil
- FOR BATTER
250g plain flour (type “00” pasta flour is good)
375 ml sparkling mineral water
Directions
- Preheat the oven to the lowest possible heat. Cut the tomatoes in half, place them on a rack in a roasting dish and sprinkle with plenty of sea salt and thyme. In an ideal world you put them in the sun for couple of days until ready, but you’ll probably have to make do with putting them in the oven overnight. The next day they should be ready.
- Make the batter and leave to stand in a mixing bowl.
- Mix the herbs and spring onion with the oil and season. Combine two pieces of tomato with 1 dsp of herbs and 1 dsp of batter and form into a flat cake. Repeat to make 10 cakes.
- Pour the groundnut oil into a large frying pan to a depth of about 2.5cm. When it is hot but not smoking, fry the keftedes in the hot oil. Turn the tomato keftedees over, cooking until lightly golden all over.
- FOR BATTER
- Make the batter by whisking the flour and water together until smooth: you can keep it in the refrigerator, but it is better fresh.