Ingredients:
Makes: About 15 patties
5 large tomatoes, peeled and cubed
250 Grams Crumbled feta
1 2 Tbsp fresh mint, finely chopped
4 Sundried tomatoes, finely chopped
1 Tbsp Greek Oregano
1 Tsp Sweet paprika
1 Leek, only the white part, finely chopped
4 Spring onions, only the white part, finely chopped
1 Clove Garlic, finely chopped
½ Cup Parsley, finely chopped
½ Cup Dill, finely chopped
2 Eggs
1 Cup all purpose flour
1/3 Cup Fine bulgur wheat
Salt and freshly ground black pepper
3 Tbsp Olive oil
Extra Olive oil, for frying
Extra flour, for dredging
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Preparation:
Peel tomatoes and remove any seeds and drain any juices.
Heat the 3 tbsp olive oil and sauté the onions, leek and garlic. Set aside to cool.
Add the tomatoes, sundried tomatoes, feta, eggs, mint, dill, parsley, paprika, salt, pepper and oregano.
Add the bulgur wheat and gradually add the flour (amount depends on how juicy the tomatoes are) until they have absorbed all the liquid and can be shaped into patties. Leave the mixture in the refrigerator for at least one hour.
Dredge the patties in the flour and dust off any excess flour.
Heat plenty of olive oil in a non stick frying pan and fry the patties until golden brown on both sides
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