Tomatokeftedes

Method

1. Core 250 g of ripe tomatoes and chop them as finely as you can, almost to a pulp, keeping the seeds and skin. Tip into a sieve set over a bowl, toss with 0.5 tsp of fine sea salt and leave to drain for 20 minutes, pressing now and then with the back of a spoon. The batter must not be watery or the keftedes will fall apart.
2. Squeeze the drained tomato gently in your hand to shed the last of the juice, then put it in a mixing bowl with 40 g of grated onion, 1 tbsp of chopped mint, 1 tbsp of chopped parsley and 0.25 tsp of freshly ground black pepper. Crumble in 30 g of feta if using and stir to combine.
3. Sift 70 g of plain flour with 0.25 tsp of baking powder and add it to the bowl in two goes, stirring with a fork. You want a thick batter that holds its shape on a spoon, not a pourable one; add a little more flour only if it slumps. Rest the mixture for 10 minutes so the flour hydrates.