By Market Magazine


0 from 0 votes

about 24


  • 600 g 600 cherry tomatoes, roughly chopped

  • 2 small 2 red onions, finely chopped

  • Salt flakes and freshly cracked black pepper

  • 50 g 50 mixed herbs, such as dill fronds, Greek basil and mint leaves, finely chopped

  • Pinch ground cinnamon

  • 150 g 150 plain flour, sifted

  • 1 tsp 1 baking powder

  • 100 g 100 Greek feta, crumbled

  • 80 ml 80 olive oil

  • Oregano leaves, to serve


  • Place tomato and onion in fine-meshed sieve with bowl underneath. Toss with 1 tsp of salt flakes and allow to sit for 30 minutes – this helps tomato and onion release their liquid. Discard liquid.
  • Place tomato and onion mixture in bowl and add herbs, cinnamon, flour, baking powder and feta. Season with salt flakes and cracked black pepper and mix to combine – the mixture should be a little sticky and just hold together. Set aside in fridge for 30 minutes, so mixture can soften and can slightly set.
  • Heat olive oil in large non-stick frying pan over medium heat. Working in batches, add heaped tablespoons of the tomato mixture to the pan and cook for 4-6 minutes, turning halfway through cooking, until golden and crispy. Remove with a slotted spoon and drain on paper towel.
  • Scatter tomatokeftedes with oregano leaves and serve.

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