500 gr. of Santorini tomatoes
500 gr. of onions
4 tablespoons of oregano
2 tablespoons of mint
1/4 teaspoon of cinnamon
1/2 teaspoon of baking soda
400 gr. flour for all uses
Olive oil, for frying
We grate the tomatoes in the grater and finely chop the onions (or pass them in the multi) and put them all together in a bowl. We add the remaining ingredients and mix until the mixture is homogeneous. Our mixture should be a porridge that does not fall easily from the spoon.
We then heat the olive oil in the pan and with the help of two spoons, we fry the tomato meatballs in the pot. Once they get colored, we turn them over once to brown the other side as well.
Once the tomato meatballs are browned on both sides, we remove them from the oil and let them drain on absorbent paper towels in a pan.
They are served hot and accompanied by yogurt and aromatic herbs.