Domatokeftedes (Tomato Patties) 24.000
Apr 23, 2003

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)
  • Salt
  • 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.

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Recipe Source

From chef-restaurateur Jose Andres.

Tested by The Washington Post.

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