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Cherry Tomato, Feta & Mint Keftedes
with Salad

Cherry Tomato, Feta & Mint Keftedes
with Salad

Picture
These fritters don't have any egg in them , the olive oil and flour works together to hold the mixture. They are great to eat at room temperature....   

Ingredients

–Salad
½ crispy green lettuce such as iceberg or cos
½ telegraph cucumber, cut into wedges
½ red onion, finely sliced
3 Tbsp parsley or coriander, chopped
¼ cup toasted pine nuts
olive oil and freshly squeezed lemon juice, for dressing

Keftedes
1 x 450g-500g punnet very small cherry tomatoes
200g feta cheese, crumbled
1 cup mint, finely sliced
3 spring onions, sliced
1 cup self-raising flour
½ tsp salt
½ tsp ground cumin
¼ tsp ground white pepper
½ cup plus 1–2 Tbsp olive oil
flat-leaf parsley, coriander or mint, to serve

Method

Step 1
Assemble all salad ingredients, except olive oil and lemon juice, in a serving bowl.

Step 2
Cut cherry tomatoes in half. Place half the tomatoes in a large bowl and mash with a potato masher until they are squishy and release most of their juice. Add remaining tomatoes to bowl with feta, mint and spring onion and toss together. Sift flour, salt and spices into a separate bowl.

Step 3
Add ¼ cup of the olive oil to the tomato mix and, working quickly, add the sifted dry ingredients, blending with a fork. Add another 1–2 Tbsp olive oil if the mix is a little dry – the fritter mix should be moist and of dropping consistency.

Step 4
Heat a large frying pan and add ¼ cup oil. Put 2-dessertspoon amounts of mix into the pan to form fritters. Cook 5–6 at a time
until small bubbles form on the surface. Turn over and cook until lightly golden. Place fritters on a plate lined with paper
towels to absorb excess oil.

Step 4
Serve the keftedes hot from the pan and sprinkle with chopped flat-leaf parsley, coriander or mint for extra flavour. Dress the salad with olive oil and lemon juice just before serving with the keftedes.


Picture
Ready in: 35 minutes
Serves: 4 (makes about 12 fritters)
Credit: Taste Magazine
Recipe & styling: Tracey Sunderland
Photography: Minka Firth

Tips: Sprinkle the keftedes with chopped flat-leaf parsley, coriander or mint for extra flavour.

    CONTACT TRACEY

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Email

phone

tracey@thegalley.co.nz
+ 64 9 476 0265
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  • Home
  • Recipes
    • Spring >
      • Lemon Drops
      • Lemonade Syrup
      • Lemon & Buttermilk Donuts
      • Rice Paper Rolls
      • Olive Crusted Lamb
    • Summer >
      • Breakfast Berry Cookies
      • Zucchini Noodles
      • Greek Tomato Fritters
      • Oysters Japanese Style
      • Artichokes with Tomato Vinaigrette
      • Feta & Onion Borek
      • Blackcurrant Cheesecake
      • Eggplant, Tomato Salad
    • Autumn >
      • Apple Pie
      • Tuna Tataki
      • Apple Cider Pork Chops
      • Turkish ​Peppers
      • Pear & Almond Sponge
    • Winter >
      • Tamarillo Beef Bourginone
      • Local Fresh Fish Pie
      • Middle Eastern chicken
      • Lamb Cashew Curry
    • Winter Deserts >
      • Rhubarb and Orange Crumble
      • Chocolate Fudge Pudding
      • Lemon Sago Pudding
    • Breads >
      • Sourdough Bread & Starter
      • Grain Loaf
      • Cinnamon Raisin Loaf
      • Soda Bread
      • Naan Bread
    • Balinese Recipes >
      • Beef Satay with Fragrant Yellow Rice
      • Sweet Tempeh & Wok Fried Vegetables
      • Lemongrass Chicken with Spinach
    • Greek Recipes >
      • Spanakopita
      • Stuffed eggplants baked in a yoghurt sauce
      • Fish Kebabs
      • Cherry Tomato, Feta & Mint Keftedes
      • Semolina, orange & almond syrup cake
      • BBQ leg of lamb with lemon potatoes & olives
    • Mairangi Bay Newsletter Seasonal Recipes >
      • Strawberry and Rhubarb Jam
      • Sweet n Sour Carrot Salad
      • Marmalade
      • Apple Crumble Oat Muffins
      • Lamb, Quinoa & Tomato Soup
      • Sultana Cake
      • Feijoa Conserve
      • Cherry Clafoutis
      • Beetroot, Apple & Blue Cheese Salad
      • Apple and Almond Tart
      • New ANZAC biscuits
      • Feijoa and Lime Poppyseed Muffins
      • Celebration Apple Cake
      • Cinnamon Oysters
  • About Tracey
    • Profile
  • Commercial & Publishing Work
    • Recipe Writing & Styling >
      • Kiwi Gardener Magazine
      • Good Magazine
      • Air NZ Kia Ora Magazine
      • NZ Life & Leisure Magazine
      • Taste Magazine
      • Nadia Magazine
      • Healthy Food Guide
      • Menu Consultation
    • Advertising Creative
  • Community Projects
  • Food & Travel
    • India 2017
    • Bali, Indonesia
    • Greece
    • Sydney, Australia
    • Melbourne, Australia
    • New Zealand
    • From my kitchen
    • My Instagram
  • Contact