Domatokeftedes - Tomato Patties from Santorini - 2 pts, 15g carbs, 3g fiber xp

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Domatokeftedes - Tomato Patties from Santorini - 2 pts, 15g carbs, 3g fiber

 

Recipe By :The Foods of the Greek Islands by Agliaia Kremezi

Serving Size : 7 Preparation Time :0:00

Categories : Greek LowerCarbs

Spicy Veggie

WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds ripe tomatoes

6 sun-dried tomatoes -- dry packed

3 tablespoons olive oil -- plus more for frying

1/2 cup chopped onion

3 cloves garlic -- minced

1 1/2 teaspoons Aleppo pepper -- (1 to 2 teaspoons, to taste) OR 1/2 to

1 t. crushed red

pepper flakes

1 cup chopped flat-leaf parsley -- fresh

1 cup finely chopped green onions -- white and most of the

green parts

2 tablespoons all-purpose flour

1 teaspoon baking powder

1 large potato -- boiled, peeled, and mashed, OR 2 T. instant

mashed potato flakes

salt

1 1/2 teaspoons sugar -- (1 to 2 teaspoons, to taste), optional

1 bunch fresh mint -- stemmed

 

Blanch the fresh tomatoes in a large saucepan of boiling water for 20 seconds,

then remove and

plunge into a bowl of cold water. Core, peel, halve, seed and dice the tomatoes.

Drain in a

colander set in the sink for 30 minutes.

 

Meanwhile, place the sun-dried tomatoes in a bowl of warm water and let stand

for 30 minutes.

 

Drain the sun-dried tomatoes and squeeze out as much liquid as possible. Finely

chop them.

 

In a small skillet, heat the 3 tablespoons oil and saute the onion until

translucent, about 4

minutes. Stir in garlic and pepper or pepper flakes and remove form heat.

 

In a medium bowl, combine the diced tomatoes, sun-dried tomatoes, parsley,

scallions, and onion

mixture. In a small bowl, combine the flour and baking powder. Add to the tomato

mixture, along

with the potato or potato flakes and season with salt to taste. Taste the

mixture; if it is too

acidic, add the sugar.

 

In a large skillet, heat about 1 inch of oil to 350F. In batches, place

tablespoonfuls of the

tomato mixture in the skillet; do not crowd. Place 1 or 2 mint leaves on top of

each patty and

fry, turning once, until golden, about 3 minutes. Drain on paper towels and

serve warm.

 

Makes 6 to 8 servings.

 

 

 

VARIATIONS

 

Chian Malathropites - Fennel Patties

Substitute 4 fennel bulbs, trimmed (reserve half of the fronds and tender

stalks), for the fresh

and sun-dried tomatoes and mince them in a food processor or with a sharp knife.

Saute the fennel

with the onion until softened. Chop the reserved fennel tops and add to the

sauteed-onion mixture;

omit the sugar and mint. Fry the patties as directed.

 

Parassokeftedes - Leek Patties

Substitute 4 leeks, white part only, trimmed and chopped, for the fresh and

sun-dried tomatoes.

Blanch the leeks in a saucepan of boiling water for 4 minutes; drain well. Saute

the leeks with

the onion. Omit the garlic and use plenty of Aleppo pepper or crushed red pepper

flakes. Omit the

sugar and mint.

 

Description:

" 2 pts "

S(Formatted by Chupa Babi):

" 12.30.07 "

Copyright:

" 2000 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 120 Calories; 6g Fat (44.4% calories from

fat); 3g Protein;

15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 125mg Sodium. Exchanges:

1/2 Grain(Starch);

0 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

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