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Ntomatokeftedes (Tomato Patties) and Summer escapes: Part I – Evia

Ntomatokeftedes (Tomato Patties) and Summer escapes:  Part I – Evia

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Ntomatokeftedes are Greek tomato patties or fritters, served mostly in most of the Greek islands, especially in the Aegean.   These are served as appetizers but they can also be served as a main dish with a salad.

When making tomato fritters or patties it is best to use tomatoes when they are in season and they are sweet and delicious. 

As tomatoes are very juicy, after chopping them sprinkle some salt and let them strain so that most of the water drains.  Otherwise we will have to add a lot of flour to bind the mixture.

Although I did not have the stress test at the time we visited Evia, early August, I was still trying to loose some weight and I mostly ate grilled fish or chicken with salads, but I did try and enjoy some of the delicious mezedes.

tomato fritters picture

Before going to the recipe I promised you some photos from our summer escapes and shall try and combine useful information for each place together with a local recipe as well.

Evia is less than an hour from Athens to Chalkida and you can get there either by ferry boat from Rafina to Marmari or from Oropos to Eretria or by car/train from the bridge which unites the mainland from the island.

Evia Chalkida bridge image

Euboea(Greek: Εύβοια, Évia; Ancient Greek: Εὔβοια, Eúboia) is the second largest of the Greek Aegean Islands and the second largest Greek island overall in area and population, after Crete.

It is separated from the mainland of Greece by the narrow Euripus Strait. In general outline it is a long and narrow, seahorse-shaped island; it is about 150 km (90 miles) long, and varies in breadth from 50 km (30 miles) to 6 km (4 miles).

Its general direction is from northwest to southeast, and it is traversed throughout its length by a mountain range, which forms part of the chain that bounds Thessaly on the east, and is continued south of Euboea in the lofty islands of Andros, Tinos and Mykonos.

Like most of the Greek islands, Euboea was originally known under other names in ancient times, such as Macris and Doliche from its shape, Ellopia and Abantis from the tribes inhabiting it.

Euboea was believed to have originally formed part of the mainland, and to have been separated from it by an earthquake.

This is fairly probable, because it lies in the neighborhood of a fault line, and both Thucydides and Strabo write that the northern part of the island had been shaken at different periods. In the neighbourhood of Chalkida, both to the north and the south, the bays are so confined as to make plausible the story of Agamemnon’s fleet having been detained there by contrary winds.

At Chalkida itself, where the strait is narrowest at only 40 m, it is called the Euripus Strait. The extraordinary changes of tide which take place in this passage have been a subject of note since classical times.

At one moment the current runs like a river in one direction, and shortly afterwards with equal velocity in the other. A bridge was first constructed here in the twenty-first year of the Peloponnesian War (410 BC). The name Euripus developed during the Middle Ages into Evripo and Egripo, and in this latter form transferred to the whole island. Later the Venetians, when they occupied the district, altered it to Negroponte, referring to the bridge which connected it with the mainland.

The main mountains include Dirphys (1,745 m), Pyxaria (1,341 m) in the northeast and Ochi (1,394). The neighboring gulfs are the Pagasetic Gulf in the north, Maliakos Gulf, Northern Euboean Gulf in the west, the Euboic Sea and the Petalion Gulf. At the 2001 census the island had a population of 198,130, and a total land area of 3,684.848 km².

Courtesy:  Wikipedia

When we reached Evia, we continued our trip towards north east and stayed one night at the charming coastal village of Kymi which is one of extreme beauty and an ideal place in which to enjoy relaxing and interesting holidays on this wonderful Island.

Evia beach near Kymi image

Next day we headed back staying a couple of days at Amarynthos with frequent visits to nearby Eretria.

Amarinthos and Eretria, with their historical background are the most historically interesting places of Evia.

Evia Amarynthos village image

But its history and the great number of monuments are not the only motives for a visit to that region. The beaches of Eretria and Amarinthos are considered to be among the most prized in the gulf of Evoikos, while a plethora of taverns on the seaside, which can satisfy every taste.

Evia octopuses drying image
via Amarynthos beach near the hotel image

When we returned from Evia, I recreated ntomatokeftedes, which is one of the recipes my husband and I ate there and liked very much.

I bought some lovely, ripe tomatoes from the farmers’ market and using my imagination I made  some fritters.  They are a bit different than the ones we ate in Evia but still very delicious.

ntomatokeftedes - tomato patties image

Ntomatokeftedes (Tomato Patties) and Summer escapes: Part I - Evia

Yield: 15
Prep Time: 29 minutes
Cook Time: 35 minutes

Ntomatokeftedes are tomato patties or fritters, served mostly in most of the Greek islands, especially in the Aegean. These are served as appetizers but they can also be served as a main dish with a salad.


  • 5 tomatoes, peeled and cubed
  • 4 sundried tomatoes, finely chopped
  • 250 grams crumbled feta
  • 2 spring onions, only the white part, finely chopped
  • 1 onion grated
  • ½ cup parsley, finely chopped
  • ¼ cup dill, finely chopped
  • 1 - 2 tbsp fresh mint, finely chopped
  • 1 tbsp fresh oregano
  • 1 tsp sweet smoked paprika
  • 1 egg
  • A few tbsp all purpose flour
  • 1/3 cup fine bulgur wheat
  • Salt
  • Freshly ground black pepper
  • Olive oil, for frying


  1. Peel the tomatoes, remove any seeds, sprinkle some salt and place in a colander to drain any juices.
  2. Put the tomatoes, sundried tomatoes, onions, feta, eggs, mint, dill, parsley, paprika, salt, pepper and oregano in a bowl.
  3. Add the bulgur wheat and gradually add the flour until they have absorbed all the liquid and can be shaped into patties.
  4. Leave the mixture in the refrigerator for at least one hour in the refrigerator for the bulgur to absorb more liquid.
  5. Heat plenty of olive oil in a non stick frying pan and with a spoon add some of the mixture in the frying pan.
  6. Fry on both sides until golden.
  7. Remove on kitchen paper for the excess oil to be absorbed.


Note: If you want to shape them into patties, you will have to dredge them in flour.

Nutrition Information
Yield 15 Serving Size 1
Amount Per Serving Calories 76Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 27mgSodium 201mgCarbohydrates 5gFiber 1gSugar 2gProtein 4g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

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collage tomato fritters image

Kopiaste and Kali Orexi!

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Tuesday 8th of September 2009

The water looks so inviting! I wish I could visit that beach. Your tomato patties look delicious. The feta and sun dried tomatoes in them sound great.


Monday 7th of September 2009

Just lovely Ivy. A must try. I've been under the weather lately and hence cooking has been not happening, but I will try these when I feel better. I have lots of tomatoes that are maturing in my backyard!


Monday 7th of September 2009

Glad to see you back dear, thank you so much for your email regarding that annoying blogger problem..finally it got fixed :) Your clicks look stunning dear and loved your version of tomato pattice..m craving for some right now!


Monday 7th of September 2009

Good to see you back Ivy.Beautiful summer get away,the patties are whole new way to eat tomatoes,very yummy :D


Monday 7th of September 2009

These look delicious Ivy!!! I also love your holiday snaps - I long to visit Greece!

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