• ½ cup EPIROS Kefalograviera, grated
  • 1 cup EPIROS Feta or Light, grated
  • 600g tomatoes, diced
  • 1 onion, finely chopped or grated
  • 1 cup fresh herbs, finely chopped (parsley, dill, mint)
  • 2 eggs, lightly beaten
  • 5-6 tbsp breadcrumbs
  • Self-raising flour – as much as it will hold
  • Oil for frying
  • Salt & pepper
  • EPIROS Kefalograviera, grated
  • Finely chopped parsley


Wash and skin the tomatoes: Carve a cross on their base and drop them into scalding water for 1 minute. Fish them out and drop them into cold water; their skin will be easily removed if you pull it with a knife. Then cut them in half, squeeze them to remove juice and seeds and dice them on a cutting board.
Put the diced tomatoes in a bowl, add the onion, EPIROS cheeses, herbs, eggs, breadcrumbs, salt & pepper and stir it all together. Then add as much flour as necessary to make a thick gruel.
Leave the mixture in the refrigerator to stabilize and heat the oil in a frying pan until it is very hot.
Use a tablespoon to pick spoonfuls of the mixture out of the bowl and a second spoon to help you shape it into a ball and push it into the hot oil. When it is golden brown on one side, flip them over.
Drain them on kitchen paper and serve them on a platter, sprinkled with extra grated cheese and parsley.

Tip: If the mixture is too fluid, add some breadcrumbs or extra flour, to make it thicker and easier to handle.