1 can 28 oz (798 ml) diced tomatoes

1/2 cup (125 ml) unbleached all-purpose flour

1 teaspoon (5 ml) baking powder

1/4 cup (60 ml) oil-packed sundried tomatoes, drained and finely chopped

4 green onions, finely chopped

1/2 cup (125 ml) chopped parsley

2 tablespoons (30 ml) chopped fresh mint

3 cloves garlic, finely chopped

1/4 teaspoon (1 ml) crushed red pepper flakes

1/4 cup (60 ml) olive oil

Salt and pepper

Plain yogurt and lemon wedges, for garnish

Cover a baking sheet with paper towels. Set aside.

Drain the tomatoes by squeezing in a strainer.

In a bowl, combine the flour and baking powder. Set aside.

In another bowl, combine the drained tomatoes with the remaining ingredients, except for the oil. Stir in the flour mixture. Season with salt and pepper.

With your hands, shape into 30 ml (2 tablespoons) patties.

In a large non-stick skillet, heat the oil. Fry the patties over medium heat for about 2 minutes on each side. Drain on the baking sheet. Serve with lemon wedges and plain yogurt.

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