Mix all the batter ingredients and let the mixture set in the refrigerator for at least one hour before frying.

Heat the olive oil in a frying pan,  put the cheese mixture in a plastic piping bag.

Cut the bag about 2 inches from the tip, no need for a nozzle here. It is just a simpler way to form nicely shaped patties without getting your hands too messy.

When the oil is warm enough, pipe round patties (about 2 inches in diameter) and use an oiled knife to separate the mixture from the piping bag.

Fry the patties on medium heat for about 2-3 minutes on each side.

You can serve them at this point with sour cream or thick yogurt or you can bring all the tomato sauce ingredients to a simmer and cook the patties in it for about 20 minutes until the sauce thickens.