500 gr tomatoes, washed and dried
2 medium onions, pureed
1/4 tsp paprika
1 tsp fresh mint, finely chopped
2 tbsp parsley, finely chopped
1 tbsp olive oil
150 gr self-raising flour
sunflower oil for frying
salt and black pepper
Put the tomatoes whole into a large bowl. Squeeze and work them with the hands, until they turn into a pulpy substance and the skin has separated totally from the rest of the pulp. Then remove the skin from the mixture.
Next, mix all the ingredients together, apart from the flour.
Add enough flour gradually to make a thickish but moist paste. All the flour might not be needed.
Cover and set aside the mixture. It can stand until it is time to be cooked, so that the rissoles arrive sizzling hot at the table.
Pour sunflower oil in a large frying pan (about 2.5 cm. deep). 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.