Cherry Tomato, Feta & Mint Keftedes
with Salad

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.

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.