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Santorini Style Tomatokeftedes
Santorini Style Tomatokeftedes

Santorini Style Tomatokeftedes

with Homemade Tzatziki and Lemon, Green Bean & Baby Leaf Salad

Tomatokeftedes are a typical Greek appetiser - small tomato croquettes originating from the Cyclades. The intense flavour comes from tomatoes grown without water in the natural volcanic soils of the area. These croquettes or fritters are mixed with Greek style salad cheese, onion and parsley before being fried in hot oil for a crispy outside. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Veggie
Egg(s) not included
New
Climate Conscious
Allergens:
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

4 unit(s)

Medium Tomato

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Red Onion

100 grams

Greek Style Salad Cheese

(Contains: Milk)

1 unit(s)

Cucumber

(May contain traces of: Celery)

1 unit(s)

Lemon

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

80 grams

Green Beans

1 unit(s)

Baby Gem Lettuce

Not included in your delivery

½ tsp

Salt

1 unit(s)

Egg

6 tbsp

Plain Flour

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)1952 kJ
Energy (kcal)466 kcal
Fat24.5 g
of which saturates12.3 g
Carbohydrate45.5 g
of which sugars20.2 g
Dietary Fibre8.7 g
Protein20.8 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Bowl
Cling Film
Zester
Large Frying Pan
Large Bowl
Kettle

Instructions

Start the Prep
1

Quarter the tomatoes, scoop out the seeds and discard. Chop as finely as possible.

Place in a sieve and sprinkle over the salt (see pantry for amount). Let it sit for a few mins, then press with the back of a spoon to remove as much water as possible.

Roughly chop the parsley (stalks and all). Thinly slice the red onion. 

Make your Fritters
2

In a medium bowl, combine the sliced onion, strained tomatoes, egg and flour (see pantry for both amounts). 

Crumble in the Greek style salad cheese, season with pepper and add half the parsley. Stir until well combined. Set aside for now. 

Mix your Tzatziki
3

Meanwhile, trim the cucumber, then halve lengthways. Thinly slice widthways.

Zest and quarter the lemon into wedges. Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

In another medium bowl, combine the cucumber, Greek style yoghurt, a pinch of lemon zest and a squeeze of lemon juice. Add the remaining parsley, then season with salt and pepper. Stir to combine and set your tzatziki aside for later.

Get Frying
4

Heat a large frying pan to medium-high heat with enough oil to coat the bottom. 

Once hot, place heaped tablespoons of the fritter mixture (in batches) into the pan. Flatten slightly with the back of your spoon, then fry until golden and cooked through, 3-4 mins each side. TIP: Don't flip them too early, they need time to set. 

Once cooked, transfer to a plate lined with kitchen paper.

Keep cooking in batches until all the mixture is used up - you should get 3-4 fritters per person. TIP: Add extra oil in between batches if needed. 

Bring on the Beans
5

In the meantime, trim the green beans. Boil a half-full kettle.

Pour the boiled water into a saucepan with 1/2 tsp salt and heat on high. Bring back to the boil, then add the green beans and cook until just tender, 4-6 mins.

Meanwhile, in a large bowl, combine a squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Once the beans are tender, drain in a colander, then add the green beans to the dressing.

Finish and Serve
6

Just before you're ready to serve, toss the baby gem through the dressing with the beans.

Share your tomatokeftedes between plates and serve your tzatziki and salad alongside.

Serve any remaining lemon wedges alongside for squeezing over.

Enjoy!

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