By VASSILIS MILIOS, Executive Chef of the St. George Lycabettus Hotel
INGREDIENTS
for the croquettes
- 3 ripe tomatoes
- 1 large grated onion
- 1 cup flour
- 1 tbsp baking powder
- feta cheese
- fresh pepper
- fresh spearmint
- olive oil
- 1 egg
for the dip
- 500gr strained yoghurt
- 1 tsp. salt, pepper
- 2 tsp. vinegar
- 3 tbsp olive oil
- 4 tbsp chopped spearmint leaves
PREPARATION
of the croquettes
Cut the tomatoes in half.Remove the seeds and cut into very small pieces.Pour the mixture into a fine strainer and leave to drain for an hour.Pour the tomatoes into a bowl with the remaining ingredients and stir. The mixture should be thick. Pour the oil into a deep frying pan until heated thoroughly.Take a spoonful of the mixture and add into the hot oil.Fry until crisp and serve immediately.
of the dip
In a large bowl, add the yoghurt, the salt, the vinegar, the olive oil, 50ml of water and freshly ground pepper. Mix all ingredients very well with a fork. Then add the chopped spearmint leaves, stir and serve.
