Santorini tomato keftedes

Remove excess juice from tomatoes (500 g; 3 large) and chop them finely. Add finely chopped onion (100 g), green onion (30 g), mint (15 g), and fresh thyme (15 g). Stir in egg (50 g), crumbled brynza (200 g), almond flour (150 g), baking powder without starch (8 g), table salt (3 g), and black pepper (1 g). Spoon the mixture into a pan and fry the tomato keftedes in olive oil (45 g) for 2–3 minutes per side.