Greek Tomato Fritters

Cut the tomatoes in half and remove the pulp and pips with a spoon. Chop the flesh of the tomatoes finely.

Place in a colander or sieve and sprinkle with salt. Leave to stand for 30 minutes.

Lightly press the tomato flesh to remove excess liquid.

Mix the tomatoes, cottage cheese, onion, parsley, mint, origanum and seasoning to taste together.

Add the self raising flour at a time until the mixture becomes firm enough to make small balls with a spoon.

Add a bit more self raising flour if necessary. Refrigerate for 30 minutes.

Heat oil – about 2 mm deep in a large pan.

Fry tablespoons of the mixture over medium heat for 2 – 3 minutes on each side until browned all over.

Drain on absorbent paper. Serve with sour cream.