Tomato Patties (Domatokeftedes From Santorini)

Blanch the fresh tomatoes in a large saucepan of boiling water for 20 seconds, then remove and plunge into a bowl of cold water. Core, peel, halve, seed and dice the tomatoes. Drain in a colander set in the sink for 30 minutes.

Meanwhile, place the sun-dried tomatoes in a bowl of warm water and let stand for 30 minutes.

Drain the sun-dried tomatoes and squeeze out as much liquid as possible. Finely chop them.

In a small skillet, heat the oil and saute the onion until translucent, about 4 minutes. Stir in garlic and pepper or pepper flakes and remove form heat.

In a medium bowl, combine the diced tomatoes, sun-dried tomatoes, parsley, scallions and onion mixture.

In a small bowl, combine the flour and baking powder. Add to the tomato mixture, along with the potato or potato flakes and season with salt to taste. Taste the mixture; if it is too acidic, add the sugar.

In a large skillet, heat about 1 inch of oil to 350 degrees F.

In batches, place tablespoonfuls of the tomato mixture in the skillet. Do not crowd. Place 1 or 2 mint leaves on top of each patty and fry, turning once, until golden, about 3 minutes.

Drain on paper towels and serve warm.