This recipe can be found at Great British Chefs.
In line with cooking a Greek feast I was thinking about Greek recipes (as you would expect!). This one caught my eye from the amazing Rosana Mcphee. This recipe captures the feeling of Greece: the sunshine, the warmth and the attitude towards its food. Rosana says that this is the trademark of Santorini cuisine. Having never been to the beautiful island, this dish makes me want to more than ever!
Rosana recommends serving with strained yogurt and olive oil and I think this combination works. The Tomatokeftedes are quite rich in flavour, something like a yogurt truly does mellow it. Try using a Greek yogurt; not just because it is Greek but because it tends to have a bit more texture, mixing with oil loosens it but gives it a silky smoothness which contrasts against the crispy outsides of the fritter.
Rosana recommends using baby tomatoes. I have tried it with several of the varieties on my plot but agree the smaller tomatoes are a better choice – I found the tumbling tomatoes worked well. The main reason for this is that they crush more easily and lose more liquid when in a sieve (how Rosana drains them), which allows the fritter to maintain its integrity better.
The key to getting the most flavour here is time. Do not rush the dish, let the dough rest as long as you can. People always say that a curry is better the day after as it allows the spices time to properly infuse. I agree: the flavours here need time to infuse. The parsley, the mint and the oregano need time to work together and infuse into the tomato and to the dough.
However, with enough time this is a delightful dish, packed with flavour and with the naughtiness of being fried. It is truly a wonderful recipe and a fantastic homage to Greek cooking.