Tomato cutlets

Score the tomatoes and dip them in boiling water for thirty seconds. Then place them in ice water. Peel off the skin and dice without seeds. Place in a sieve to drain.

Chop green onions and parsley finely. Grate the onion and let it drain in a sieve. Mix everything, add breadcrumbs, garlic, tomato paste, sugar, and salt. Mix again and let it rest in the fridge for three to four hours.

Heat oil in a deep skillet. Form 80-gram patties, coat them in flour, and drop them into the oil. Fry for three to four minutes until a crust forms.

First, place it on a napkin to drain excess oil. As a garnish, you can serve tomatoes concasse mixed with onion and parsley.