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 ...
