2 punnets of ripe cherry tomatoes chopped
1cup of scallions white part only chopped
Parsley chopped. Mint chopped
1 cup of flour
1 teaspoon of a backing powder
Oil for frying
Place chopped tomatoes into a sieve and let the liquid drain. It should take a couple of hours.
Mix tomatoes with the rest of ingredients, form fritters and cook on a medium heat till scorched in places and done.