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    Tomato Keftedes (Tomato Fritters)

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    Tomato Keftedes (Tomato Fritters)

    A rich fritter combining baby plum and sun-dried tomatoes

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 12 minutes
    • Total time: 27 minutes 30 minutes

    Serves: serves 6 as a mezze


    • 400g baby plum tomatoes, halved
    • 2 tsp Cooks’ Ingredients sun-dried tomato paste
    • 3 salad onions, white part only, finely chopped
    • 1 tbsp chopped parsley
    • 3 tbsp shredded mint
    • 300g self-raising flour
    • 200ml olive oil, for frying
    • 3 sun-dried tomatoes in oil, drained and halved


    1. Put the plum tomatoes in a bowl and scrunch them up with your fi ngers – enough to break the skins down a bit and make all the juices run. Stir in the sun-dried tomato paste, salad onions, parsley and half the mint; season well.
    2. Gradually stir in the fl our to form a thick batter. Put the oil in a frying pan on a medium heat. When the oil is hot (not smoking), drop the tomato mixture in 1 tbsp at a time. Don’t overcrowd the pan; fry each batch for 3–4 minutes, turning halfway through, until puffed up and golden. If they brown too quickly, reduce the heat. Drain on kitchen paper; keep warm as you fry the rest.
    3. Serve scattered with the remaining shredded mint (and a whole sprig if you have one) and the sun-dried tomatoes.

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