Tomato keftedes

Ingredients (Serves five, or 8-10 as meze)
20 small tomatoes (eg, plum), rinsed and dried
Sea salt
1 bunch thyme, leaves only
Batter
1/2 bunch of mint, finely chopped
1/2 bunch chervil, finely chopped
1 bunch chives, finely chopped
2 bunches spring onions, finely chopped
1tbs olive oil
Salt and pepper to taste
Groundnut oil
For the batter
125g plain flour (type 00 pasta flour)
190ml sparkling mineral water

Method
Preheat the oven on lowest possible heat. Cut tomatoes in half, place on a rack in a roasting dish and sprinkle with plenty of sea salt and thyme. In an ideal world you'd leave them in the sun for a couple of days until ready, but you'll have to make do with putting them in the oven overnight.

Make the batter and leave to stand about 30 minutes. Mix herbs and spring onion with oil and season. Combine two pieces of tomato with one dessertspoon each of herbs and batter and form into a flat cake. Repeat. It should make 10 cakes.

Pour groundnut oil into a large frying pan to a depth of about 2.5cm. Heat. When it's hot but not smoking, fry the keftedes in the oil until lightly golden all over.