Vegan tomatokeftedes
Tomatokeftedes are a Greek fritter where the main hero is the savoury, flavourful tomato. This vegan tomatokeftedes recipe replaces the traditional feta with a vegan equivalent, either storebought or homemade, your choice.
Servings 20 keftedes
Ingredients
- 4 fresh, firm tomatoes ~400 g
- ½ red onion ~100 g
- 2 scallions
- 100-150 g vegan feta cheese (storebought or homemade) optional
- 2 tbsp chopped, fresh parsley
- 1 tbsp chopped, fresh mint
- 1 tsp dried oregano
- 400 mL all-purpose flour
- 1 tsp baking soda
- salt and black pepper to taste
- oil for frying e.g. canola
Instructions
- Grate half the tomatoes, chop the rest. Grate the onion. Finely chop the herbs and scallion.
- Mix all vegetables, fresh and dried herbs, mix in the feta, and season with salt and pepper.
- Add flour and baking powder. Don't add all flour at once but rather add and check texture. You might have to add more flour to firm up the batter. Test the batter by making sure you can form loose balls using two spoons.
- Heat the oil to 160-170℃.
- Shape the dough into small quenelles or balls using two spoons. Drop into the oil and let fry until golden. Don't crowd the pot.
- Alternatively, you can fry the dough in a pan with a little oil and flip halfway.
- Serve with vegan tzatziki.