Steaks on tomato and feta cheese


Simple and so tasty that you almost get addicted.

There are many recipes for tomato steaks – but mine is the best 😊 I made many variations before the recipe took shape.

You get the best results if you use fresh herbs, but it is also possible to do it with dried herbs – in that case, use half the amount. Another essential thing to remember is that you can bring out more flavor from dried herbs if you soak them for a short time; you can soak them in water, broth, or wine, depending on what you are cooking.

Using cornstarch in the batter helps make the patties crispier.
If the batter is too watery, you can mix in some ordinary breadcrumbs in the batter.

Another technique to get a slightly drier batter is to salt the tomatoes and the zucchini – separately. Then let it stand for about 15 – 20 minutes. Next, allow the tomatoes to drain in a colander with a bowl under. Squeeze as much liquid as possible out of the zucchini.

Ingredients 12 pieces

400 g tomatoes 20-gram corn starch
2 dl Chives 1 tsp baking powder
¾ dl fresh basil 85 g feta cheese
¾ dl fresh mint salt & pepper and a pinch of cayenne
¾ dl fresh oregano 2 – 3 dl grated zucchini
110 g flour Oil for frying.

My favorite at home is the white sauce. It is beneficial to mix the sauce in good time and store it in the fridge so that the sauce can taste good.

White sauce 1 tsp salt
4 Tbsp yogurt 4 Garlic cloves
2 Tbsp mayonnaise Extra: chopped dill, parsley, or chives



  1. Wash and cut the tomatoes into 4 parts. Remove inner cores. Dice the tomatoes
  2. Wash the zucchini and grate it on the coarsest side of the grater. Squeeze out as much liquid as possible from the zucchini.
  3. Chop chives, basil, mint, and oregano.
  4. Mix flour, baking powder, and cornstarch in a bowl.
  5. In a large bowl, combine the chopped tomatoes, grated zucchini, chives, basil, mint, oregano, and crumbled feta cheese.
  6. Mix flour, cornstarch, and baking powder add it to the vegetables, and mix well.
  7. Take a tablespoon of batter and shape it in your hands, roll it gently in Panko (Japanese breadcrumbs) and place it on a tray.
  8. Heat a frying pan and wait until it is (130° (C) – (266° (F)) (the ideal temperature is (170° (C)) – (338° (F)) before adding the steaks. Then, flatten it a little with the spatula. Fry it for about 3 minutes on each side or until the steaks have had a nice golden color.

 Serving tips.
You can advantageously serve the steaks together with a simple yogurt sauce (see recipe below)
Or as a filling in wraps or other types of bread together with salad leaves, onions, and other goodies.

You will love these steaks.




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