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.
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.
Ingredients
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 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
Utensils
Instructions
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.
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!
