Chop the cherry tomatoes and the onion and mix them in a bowl.
Chop the basil and the mint and add them to the mixture along with the baking soda, the salt, the pepper and flour in order to have a thin pulp-like mixture.
Put the oil in a frying pan and wait until it is very hot.
Pour a tablespoon of the mixture in the frying pan.
Fry the first tomato ball to see whether the mixture is firm enough.
If it is not, thicken it by adding more flour.
Continue frying tablespoons of the mixture until the tomato balls are golden-red in color.
In a common variation of the recipe, 1 egg or/and feta cheese are added to the mixture.
1 kg Santorini cherry tomatoes
2 cups flour
fresh mint and basil
1/2 teaspoon baking soda
olive oil (for frying)