These unique cheese and tomato burgers are a traditional product of the Greek island of Santorini and ideally they should be made with Santorini tomatoes. Fresh tomatoes are preferable but tinned tomatoes will also work.
- 800 g Santorini tomatoes, skinned
- 200 g feta / kefalotyri, grated
- 90 g + 30 g fine semolina
- 90 g onions, puréed
- 1 small egg, beaten
- 30 g dried onion
- 1 tsp baking powder
- 1 tsp boukovo flakes and seeds / red chilli flakes and seeds
- 1 tsp black pepper
- 1 tsp cinnamon
- 1 tsp dried mint, crushed
- 1 tsp dried marjoram, crushed
- 1 tsp thyme
- 1 tbsp oregano, chopped
- 2 chives, chopped
- Olive oil for frying
- Salt, large pinch
Chop the tomatoes, place in a sieve and leave them to drain for an hour.
Press with a wooden spoon to drain remaining liquid.
Transfer to a bowl, stir in the dried onion, onion purée and all the herbs and seasonings plus the baking powder and chilli flakes and seeds. Leave for an hour.
Stir in the cheese and around 90 grams of semolina, a little more if the mixture is too sticky. Refrigerate for two hours.
Shape into small round burgers, coat in semolina.
Heat some oil in a frying pan, fry burgers over a medium-high heat, three minutes on each side, to produce a golden brown crust.