Blend tomatoes until finely chopped, but not totally mashed.
Leave tomatoes in a strainer to drain for 1 hour.
Put drained tomatoes in a bowl and add onions, parsley, baking powder, mashed potatoes powder, flour, salt and pepper. Mixture is supposed to be thick, so, if necessary, add some extra flour.
Put Horio Classic olive oil in a non-stick pan and let it warm up.
Create balls with the mixture and carefully put every ball into hot oil. Fry over high heat until evenly brown.
After frying, remove from pan and lay them over a kitchen paper to drain. Serve hot.
3 large ripe tomatoes (unpeeled)1 cup of mashed potatoes powder2 large finely chopped onions2 finely chopped spring onions1 tsp finely chopped fresh parsley or mint1 tsp baking powder2-3 tblsp all-purpose flour1 ½ cup Horio Classic olive oil for fryingSalt, pepper
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