Put onion and tomatoes in blender and mix until smooth. Mix everything in well and put into fridge for 30 - 60 minutes. Shape into small balls. Roll in flour then shallow fry until brown.

Australian Gourmet Traveller recipe for Thea Dianne’s salmon keftethes by Jonathan Barthelmess. Jonathan Barthelmess grew up in a family of cooks and restaurateurs. He was first recognised at Coast ...

Mix minced meat, onion, parsley, mint, salt, pepper, cinnamon and grated potato. Add 1-2 eggs and brandy optional. Add breadcrumbs to assist with binding of ingredients. Using a tablespoon scoop some ...