Tomatokeftedes (tomato "meatballs")

Directions

1. Prepare the products: grate one tomato and zucchini, and finely chop the other, together with the onion and spices. Use a fork to coarsely chop the feta cheese;
2. Place a deep pan with a generous amount of sunflower oil over heat;
3. In a bowl, combine the flour and baking powder. Create a small well in the center and add the tomatoes, zucchini, onion, mint, basil, parsley and cheese. Season with oregano, black pepper and salt. Mix gently to incorporate;
4. Shape the tomato fritters into oval shaped patties, using two tablespoons;
5. Add to pan with hot oil and fry until golden (3-5 minutes);
6. When ready, transfer to a baking pan lined with paper towels. Repeat the same process until all of the fritters are ready;
7. In a serving platter, place some Greek strained yogurt in the center, arrange the tomatokeftedes nicely around it, sprinkle with paprika and mint leaves and serve warm.