day : 27/01/2017 1 result

Tomato Croquettes with Yoghurt & Spearmint Dip

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 ...