1. Place the tomatoes in a strainer and leave them aside for 30 minutes to release their juices. Add the dry and spring onions, parsley, mint, and dried oregano and mix. Add the rest of the ingredients and mix well. Lightly press the mixture with your hands to release some of the moisture from the tomatoes and help the mixture bind together.

2. Let it rest in the fridge for 30 minutes so it firms up and the flavors combine. In a frying pan, heat the sunflower oil over medium-high heat. Using two tablespoons, scoop and shape the mixture into quenelles and place the tomato fritters in the hot oil. The mixture yields 35–40 fritters in total. Fry the fritters for about 2 minutes on one side until golden, then flip and cook for another 2 minutes until both sides are crispy and golden. Place the fritters on absorbent paper to drain the excess oil and serve warm.