Santorini Style Tomatokeftedes

Name: Santorini Style Tomatokeftedes with Homemade Tzatziki and Lemon, Green Bean & Baby Leaf Salad
Total time: 45 min
Yield: 2
Cuisine: Greek
Ingredients: 4 unit(s) Medium Tomato; 1 bunch(es) Flat Leaf Parsley; 1 unit(s) Red Onion; 100 grams Greek Style Salad Cheese; 1 unit(s) Cucumber; 1 unit(s) Lemon; 75 grams Greek Style Natural Yoghurt; 80 grams Green Beans; 1 unit(s) Baby Gem Lettuce; ½ tsp Salt; 1 unit(s) Egg; 6 tbsp Plain Flour; ½ tsp Sugar for the Dressing; 1 tbsp Olive Oil for the Dressing

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

Recipe Development TeamPublished on September 10, 2024

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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

Cooking Instructions and Tips

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.

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.

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.

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.

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.