Santorini tomato keftedes
Tomatoes and fresh mint provide fiber and a juicy Mediterranean flavor, while brynza and egg add protein; almond flour binds the mixture without wheat flour. Olive oil helps form a golden crust and brings out the herbs.
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Servings: 4 (1 serving ≈ 279 gram)
Digestion time: 4 hour
Complete protein: ✔
Remove excess juice from tomatoes (500 g; 3 large) and chop them finely.
Add finely chopped onion (100 g), green onion (30 g), mint (15 g), and fresh thyme (15 g).
Stir in egg (50 g), crumbled brynza (200 g), almond flour (150 g), baking powder without starch (8 g), table salt (3 g), and black pepper (1 g).
Spoon the mixture into a pan and fry the tomato keftedes in olive oil (45 g) for 2–3 minutes per side.
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