• 500 gr. tomatoes, rinsed and dried
• 2 medium onions, peeled and finely chopped (not grated)
• 1/4 teaspoon paprika
• salt and black pepper
• 1 teacup fresh spearmint, finely chopped
• 2 tablespoons parsley, finely chopped
• 1 tablespoon olive oil 150 grams self-raising flour
• sunflower oil, for frying

METHOD
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.