Greek Tomato Fritters

Ingredients:

1kg ripe cherry tomatoes
75g of feta, mashed
1 large red onion, grated
1 tablespoon parsley, finely chopped
1 tablespoon fresh mint, finely chopped
1 teaspoon dried oregano
70g of plain flour
1 teaspoon baking powder
Salt
Freshly ground black pepper
Oil for frying

Method:

1. Using your hands, squeeze the tomatoes until the skins have broken. Place them in a fine mesh sieve with some salt resting over a bowl. Leave them for 30 minutes.

2. Add the onions and tomatoes to a mixing bowl, and combine with a spoon. Add the herbs and feta, and mix together with a fork. In a separate bowl, combine the flour with the baking powder, some salt and pepper.

3. Add the dry mixture to the tomato mixture, stirring with a spoon until they have combined. When the dough is firm, that’s when it is ready to make the balls. Add more flour if needed.

4. Place in a bowl covered in the fridge for 30 minutes, or preferably two to three hours.

5. In a pan, pour enough olive oil to coat the bottom and place over a medium-high heat.

6. Using a dessert spoon, shape the dough into balls or patties. Lower them carefully into the hot oil. Repeat this process until the surface of the pan is comfortably filled. Fry the fritters for two to three minutes on each side until nicely coloured. Place on a paper towel to absorb any excess grease.

7. Serve with strained yoghurt to dip.

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