500 Gr. Tomatoes, rinsed and dried
2 Medium Onions, peeled and finely chopped (not grated)
1/4 Teaspoon PaprikaSalt and Black Pepper
1 Teacup Fresh Spearmint, finely chopped
2 Tablespoons Parsley, finely chopped
1 Tablespoon Olive Oil
150 Grams Flour, Self-rising
Sunflower Oil, for frying
- Put the rinsed and dried tomatoes whole into a large bowl.
- Squeeze and manipulate them with the hands, until they turn into a pulpy substance.
- This is the only way to do it as you need the skins to give some substance.
- Next, mix all the ingredients together, apart from the flour.
- Add enough flour gradually to make a thickish but moist paste.
- You will probably not need all the flour.
- The mixture can now wait until it is time to be cooked and eaten.
- Put about 2.5 cm oil in a large frying pan.
- When the oil is hot, but not smoking, drop in tablespoons of the mixture and fry, turning the rissoles over once, until lightly golden all over.
- Serve immediately.
