I am all about not wasting food – it is a throwback from my upbringing – if you grew up and money was tight then you learnt to use all food in the fridge and cupboards and be creative! I always end up with some leftover tomatoes in my fridge that have gone a little soft so this recipe is perfect for using them up and getting a quick and tasty lunch or dinner. The Greeks have made an art form of using what’s in season and making a few ingredients taste amazing – poor mans food is my kind of food!

Ingredients
1/2 kilo tomatoes – 4-5 bigger tomatoes are better for this recipe
1 x red onion – finely chopped
3 x tbsps parsley (fresh is best but fried if you don’t have)
2 x tsp dried mint (chuck in more if you really like mint!)
1 x tsp dried oregano
1 1/2  x cup all-purpose flour (plain)
1 x  tsp bicarbonate of soda
Vegetable oil for frying
Salt & pepper for seasoning

Method
NOTE: 1 HR CHILLING TIME NEEDED
Finely chop the red onion, add to a pan with a tablespoon of vegetable oil of your choice and saute on a medium heat for 5-6 minutes.
Once softened enough turn off the heat and set aside.
Wash your tomatoes and grate them with the larger holed side of the grater into a large bowl.
Mix the flour with the bicarb of soda and add to the tomatoes along with the cooked onions, herbs and salt & pepper to taste (approx a good tbsp of salt & pepper).
Mix thoroughly, your mixture should now be like a thick pancake batter – you may need to add a little more flour.
Now cover your mixture with cling film and put in the fridge for an hour for it to thicken up.
In a large heavy-bottomed frying pan, warm enough vegetable oil to be able to fry the tomato fritters. – you need to have the oil heated to a medium-high heat. I only like to shallow fry.
Depending on how big you want the fritters, add a large tablespoon at a time of the mixture  – about 3-4 at a time depending on the size of your pan (these need to be fried in batches – so don’t overfill the pan)
Fry the fritters for about 2-3 minutes on each side until they are golden brown.
Drain them on kitchen towel and serve them hot (you can keep them warm in the oven whilst you cook all the mixture) these are lovely with a squeeze of lemon juice on top and fresh crunchy salad  – nostimo!