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Category:vegetables & pulses    |
| INGREDIENTS |
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 mint, finely chopped
2 tablespoons parsley, finely chopped
1
tablespoon olive oil
150 gr. self-raising flour
sunflower oil, for frying
Serves 4 persons! |  |
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| METHOD |
Put the rinsed and dried tomatoes whole into a large
bowl and squeeze and manipulated 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. |
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