Tomato rissoles - (Tomatokeftedes) Tomato rissoles NOTES Greek : Τοματοκεφτέδες Serves / Yields : approx. 30 pieces Season:Summer,Autumn Region : Santorini Print this recipe INGREDIENTS 1 kg. tomatoes peeled and mashed 2 courgettes grated and strained 4 spoons grated cheese 2 beaten eggs 2 minced onions Flour 1 spoon dried spearmint Salt Pepper Oil for frying METHOD In a large bowl, mix all ingredients. Add flour and work the mixture until it thickens. In order to thicken, if it is too elastic, add more flour. Heat olive oil in a frying pan. Drop teaspoons of mixture into the oil. Fry them on both sides and serve hot or cold.