2 punnets small tomatoes (approximately 400 grams)
½ cup red onions, finely chopped (or spring onions)
¼ cup chopped fresh mint
¼ cup chopped fresh basil
¼ cup chopped fresh continental parsley
1 tsp oregano (you can also use fresh thyme instead)
Sea salt and cracked pepper, to taste
100g plain flour
Extra virgin olive oil, for frying

Rinse the tomatoes well and dry them. Place them in a large bowl and pinch them so that the pulp comes out and you are left with a smooth pulp. Add the onions, mint, basil, parsley, oregano, sea salt, and cracked pepper and mix well. Add the flour gradually until you reach a thick but moist sticky paste. Do not make the paste dry. Pour some olive oil in a large frying pan or wok to a depth of 3cm. When the oil is hot but not smoking, carefully drop in tablespoons of the mixture, and fry, turning once, so that both sides become a light golden colour. These are best served immediately with Greek yoghurt.