Santorini Tomato Balls
These crispy tomato balls are packed with fresh herbs, sweet tomatoes, and a hint of spice. Soft in the middle and golden on the outside, they make a perfect light lunch, mezze dish, or side. Serve with a cool homemade tzatziki for the perfect balance.
Ingredients
- 1kg Tomatoes, hulled, finely chopped, and well drained
- ½ Courgette, grated and squeezed dry
- 1 Onion, finely chopped
- 3 Spring onions, finely sliced
- A Large handful of fresh mint, finely chopped
- 1 Tbsp chopped fresh parsley, basil, or dill
- ½ Tsp cumin
- 3 Tsp dried oregano
- 2 Tbsp breadcrumbs
- 50g cornflour
- 75g Plain flour
- 1 Tsp baking powder
- 100g Crumbled Feta (Optional)
- Salt and black pepper, to taste
- Vegetable oil, for frying
For the Tzatziki
- 200g Greek yoghurt
- ½ Cucumber, grated and squeezed dry
- 1 Tsp white vinegar
- 1 Clove of garlic
- 2 Tbsp olive oil
- Salt, to taste
Step 1
Add the chopped tomatoes, grated courgette and onion to a colander or sieve, sprinkle generously with salt, squishing it well with your hands, and let it drain for about 20 minutes.
Step 2: Make the Tzatziki
In a bowl, combine the Greek yoghurt, grated cucumber, garlic clove, white vinegar, olive oil, and a pinch of salt.
Step 3
Squeeze all the water out of the vegetables and put them into a large mixing bowl with the spring onions, mint, and chosen fresh herbs.
Step 4
Add the cumin, oregano, breadcrumbs, flour, baking powder, cornflour, salt, and pepper. Add crumbled feta to the mixture for an optional salty, creamy addition.
Step 5
Mix until everything is evenly combined and allow the batter to rest for 20 mins. If the mixture feels too wet to hold, add a little more flour.
Step 6
Using your hands, shape the mixture into small patties, gently pressing the centre slightly, then fry in hot oil until golden and crisp.
Step 7
Transfer to paper towel and repeat with the remaining mixture.
Step 8
Serve warm with the chilled tzatziki on the side. Garnish with extra herbs if desired.