Tomato Keftedes

A Greek-inspired recipe from Chris Sherville (yes chef), these tomato keftedes are packed with ripe tomatoes, fresh herbs, feta and Parmesan, then fried until crisp and golden. A good way to make the most of tomatoes while they’re still in season.

4 vine-ripened plum tomatoes, peeled and finely chopped, or equivalent cherry tomatoes

2 tbsp grated onion

2 tbsp chopped fresh mint

3 tbsp chopped fresh dill

1 tsp sugar

Pinch of ground cinnamon

75 g feta cheese, crumbled

40 g Parmesan, grated

100 g fresh breadcrumbs

2 free-range eggs, beaten

100 g plain flour

Sea salt and freshly ground black pepper

Olive or vegetable oil, for frying

Mix the tomatoes, onion, herbs, sugar, cinnamon, feta, Parmesan and breadcrumbs together and season with salt and pepper. Add enough of the beaten eggs to combine and chill the mixture in the fridge for an hour to allow the mixture to firm up.

Season the flour with salt and pepper. Shape the tomato mixture into walnut-sized balls and coat in the seasoned flour. You can make these ahead of time and refrigerate on a paper-lined tray dusted with flour. It’s best to store them uncovered if you do – they will keep well for a day or two.

You can either shallow-fry the keftedes in olive oil or deep-fry them in vegetable oil. If using olive oil, heat it in a frying pan over a medium heat. Add the keftedes in batches of 4–5 and fry until golden on either side – about 3 minutes. Repeat with the remaining keftedes.

If using vegetable oil, deep-fry for about 3 minutes at 170°C until golden. Drain on kitchen paper, sprinkle with salt and serve.

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