Preparation time: 10 minutes
Cooking time: 10 minutes
 

Some cooks add a beaten egg to the batter.

*Traditionally hloro tiri, a local mild goat's cheese is used.

1. Plunge the tomatoes into boiling water so that you can peel them easily.
2. Purée the flesh.
3. To the tomato purée, add the grated zucchini, cheese, flour, mint, salt and pepper. The amount of flour needed will vary, depending on the texture of the tomato purée. You will need a fairly firm batter so that the rissoles hold together when cooked.
4. Heat the oil in a skillet. When it is hot but not smoking, fry small quantities of the batter at a time, flattening the rissoles with a spatula; fry on both sides until nicely browned.