Pseftokeftedes Santorini

1 1/4 c Peeled, chopped plum tomato

-(See Note) 1/2 c Finely chopped scallions

1 Garlic clove; finely chopped

1 tb Freshly chopped parsley

1/2 ts Oregano

1/4 ts Cinnamon

1 ts Fresh mint (heaping measure)

Salt Freshly ground black pepper 1 c All-purpose flour

1 ts Double-acting baking powder

Olive oil; for frying In a large bowl, combine tomatoes, scallions, garlic, herbs, and spices. Add flour and baking powder and mix together so that all ingredients are well blended and have the consistency of a thick batter (about as thick as pancake batter). In a large heavy skillet, heat enough olive oil for frying. Taking a heaping tablespoon at a time, drop batter into hot oil and fry until golden brown and crisp. Remove at once with a slotted spoon and drain on paper towels. Serve hot. Yield: about 3 dozen NOTE: In other islands, spinach or `horta` (greens) are often used instead of tomatoes. Follow instructions above, using 1-1/2 cups boiled, well-drained, chopped spinach, or any other greens. Source: The Food and Wine of Greece - by Diane Kochilas : ISBN: 0-312-05088-7