Santorini Tomatokeftedes (Tomato balls)

This is a delicious speciality from Santorini where they take great pride in their cherry tomatoes. The soil is volcanic and apparently they don't water the plants; the plants water themselves with the night dew which intensifies the taste of the tomatoes. Anyone who has ever been to Santorini will imediately spot that I'm not using the original tomatoes as they look much redder and are smaller and wrinkled. I did, however, buy a bag of sundried cherry tomatoes from a farmer on the island, which will make up for other "fake" ones. This is another "meze" or starter and it goes excellent with the tzatziki. Try it, I think you will like them.

Ingredients:

1 cup cherry tomatoes

1/2 cup sundried tomatoes
1/2 cup spring onions

1 tablespoon parsley
2 tablespoon fresh spearmint (or a bit less dry)
1 tsp dried oregano
1/2 cup plain flour

1/2 cup bread crumbs or more depending on how juicy the mixture will be.
1 teaspoon baking powder
Salt, pepper to taste
Olive oil for frying

Put the cherry tomatoes and the sun dried tomatoes in a blender or food processor.

Add the spices and blend until there are no big lumps. It doesn't need to be completely pureed though as a few chunks will add some texture.

Mix the breadcrumbs, flour and baking powder.

Add the mix bit by bit while constantly stirring so it doesn't create lumps. Don't add it all at once.

When the dough sticks together and you can shape a ball with wet hands, you've added enough flour mix.

Mix some bread crumbs with salt and pepper in a plate.

Turn the tomato balls in the bread crumbs, squeeze them a bit to make them flatter and have them ready for frying.

Put enough oil in a pan for deep frying them for about 5-10 minutes depending on how thick they are. Turn once or twice.

Put them on absorbent paper and let them cool off a bit but serve while still warm with a bit of tzatziki on the side.