Tomato Croquettes with Yoghurt & Spearmint Dip

By VASSILIS MILIOS, Executive Chef of the St. George Lycabettus Hotel


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


of the croquettes

Cut the tomatoes in half.Remove the seeds and cut into very small pieces.Pour the mixture into a fine strainer and leave to drain for an hour.Pour the tomatoes into a bowl with the remaining ingredients and stir. The mixture should be thick. Pour the oil into a deep frying pan until heated thoroughly.Take a spoonful of the mixture and add into the hot oil.Fry until crisp and serve immediately.

of the dip
In a large bowl, add the yoghurt, the salt, the vinegar, the olive oil, 50ml of water and freshly ground pepper. Mix all ingredients very well with a fork. Then add the chopped spearmint leaves, stir and serve.