This is my first Foodie Tuesday post. I discovered these Tomato Keftedes while visiting the island of Santorini in Greece. They are basically tomato dumplings. It took some sleuthing to find a recipe when I came home. The first time I made them for guests, they were a huge hit. I’m going to have to make them a few more times before I get them just right. You don’t want them to be too wet, and the tomatoes you choose have a lot to do with that. The next time I do these, I'm going to make them 2-bite size.

This also gives me a perfect segue to post some pictures of Greece to stave off the winter blues.

Tomato Keftedes (Tomato Rissoles) – These are a specialty of Santorini

500g cherry tomatoes
2 finely chopped onions
150g **self-raising flour
40g fresh chopped mint
10g fresh chopped parsley
20ml Olive oil
Pinch of chilli or paprika to taste
Salt & black pepper

• Remove the skins from the tomatoes and mash into a large bowl.
• Drain liquid and reserve to add back as required to get consistency.
• Once mashed add the remaining ingredients and enough flour to thicken enough to make patties that keep their shape. Or if they are too wet, you can drop these into the oil with a spoon – like dumplings.
• Lightly dust each rissole with a light covering of flour.
• Heat olive oil in a pan and when hot (not smoking) fry rissoles on each side until golden
• Serve hot as a starter or with a fresh green salad for a main course. Enjoy.

**Self-raising flour in the US is all-purpose flour plus 1½ teaspoon baking powder and ½ teaspoon of salt per cup of flour.

And now some photos to get you in the mood...

A vista from the top of the caldera

You can smell these guys long before you see them in the narrow laneways.

You know the fish is fresh when it lands at your feet.

One of the best lunches of the journey.

The blues and whites are impossibly beautiful

And at sunset, we retreat to our hotel built into the side of a volcano with quads screaming from climbing hills all day.