At Zatinya, this Greek specialty makes a light hors d'oeuvre, perfect for the summer tomato season. It's a kind of egg-white omelet packed full of the flavor of the two very different kinds of tomatoes.
Servings: 24 patties
- 4 to 5 medium tomatoes seeded, cut into small dice and thoroughly drained (2 to 2 1/2 cups)
- 1/2 cup oil-packed sun-dried tomatoes, diced and thoroughly drained
- 2 to 3 medium cloves garlic, minced (2 teaspoons)
- Freshly ground black pepper
- Leaves from 2 or 3 stems flat-leaf parsley, minced (2 tablespoons)
- About 6 scallions (white and light-green parts), finely chopped (1/4 cup)
- Leaves from 4 to 6 stems mint, chopped (1/4 cup loosely packed)
- 8 large egg whites
- 1/2 cup flour
- 1/4 cup plain dried bread crumbs
Combine the drained fresh and sun-dried tomatoes with the garlic, salt and pepper to taste, the parsley, scallions and mint in a large bowl; mix well.
Whisk the egg whites in a (clean) medium bowl until they are completely frothy. Gradually add the flour, stirring to combine, until you have a smooth batter, then fold the batter into the tomato mixture. Add the bread crumbs and gently stir just until incorporated.
Heat a nonstick skillet over medium heat. Working in batches, spoon heaping tablespoons of the mixture into the hot skillet, forming 5 or 6 small pancakes (or patties). Cook for 1 or 2 minutes, until the patties are firm on the bottom, then turn them over and cook for 1 to 2 minutes. Transfer to a plate and cover loosely to keep warm. Repeat with the remaining mixture.
From chef-restaurateur Jose Andres.
Tested by The Washington Post.
E-mail questions to the Food Section at firstname.lastname@example.org.