Domatokeftedes (tomato cutlets)
10 servings
60 minutes
Domatokeftedes is a traditional Greek dish embodying the sunny taste of the Aegean Sea. These aromatic tomato patties hail from Santorini, where particularly sweet and meaty tomatoes are grown. Their tender texture combines with the spiciness of garlic, the freshness of herbs, and a light sweetness from tomato paste. The breading gives a crispy crust while allowing the ingredients to harmoniously unfold through resting. Domatokeftedes pair perfectly with a refreshing garnish of concasse tomatoes, onions, and parsley. This exquisite appetizer or side dish can be served as a standalone treat or with traditional Greek sauces like tzatziki. Immersing in this flavor is a true journey into the warm atmosphere of Greek taverns where every meal is filled with hospitality and enjoyment.
1
Score the tomatoes and dip them in boiling water for 30 seconds. Then place them in ice water. Peel the skin, dice them without seeds, and place in a sieve to drain.
- Tomatoes: 60 g
2
Chop green onions and parsley finely. Grate the onion on a fine grater and let it drain in a sieve.
- Green onions: 20 g
- Parsley: 10 g
- Onion: 120 g
3
Mix everything, add egg, breadcrumbs, garlic, tomato paste, sugar, salt. Mix again and let it rest in the fridge for 3-4 hours.
- Chicken egg: 1 piece
- Breadcrumbs: 60 g
- Garlic: 5 g
- Tomato paste: 80 g
- Sugar: 4 g
- Salt: 4 g
4
Heat oil in a high-sided pan. Form patties of 80 grams, coat in flour, and drop into the oil. Fry for 3-4 minutes until a crust forms. Remove and place on a napkin to drain excess oil.
5
As a side dish, you can serve concasse tomatoes mixed with onion and parsley.
- Tomatoes: 60 g
- Onion: 120 g
- Parsley: 10 g