Serve the croquetes on leaves of lettuce, with some yogurt, or sprinkle them with grated cheese.
4 big tomatoes, onion, fennel, olive oil, 2 eggs, salt, pepper, 2 cups of flour, 2 teaspoons of baking powder.
Take the tomatoes, and grate them, to become a thick sauce. In a pan, shimmer a thinly chopped onion and one cup of chopped fennel using one cup of olive oil. Place them all in a deep ball and add 2 eggs, salt and pepper. Add 2 cups of flour, and 2 teaspoons of baking powder. Stir with a wire, until it becomes a thick micture. Use a spoon to drop small portions of the mixture in a pan with a lot of hot vegetable oil until it becomes gold in both sides. Take them out of the pan with a fork, and place them in a tray with kitchen paper, so the oil will be absorbed.