Preheat oven to 350°F.
Core tomatoes, slice in half lengthwise. Place in a bowl and toss with 1/4 cup of the olive oil and salt and pepper to taste.
Place tomatoes on a baking sheet, cut side down. Pour any oil remaining in the bowl over the tomatoes. Bake until skins are wrinkled and tomatoes are soft, about 30-40 minutes. Remove from oven and set aside to cool enough to handle.
Peel skins from the tomatoes and discard. Place the tomatoes in a colander set over a bowl for about 20 minutes. Press on them occasionally to break them apart and release their juices.
Place chilies on baking sheet and place under broiler. Blacken as evenly as possible on all sides, turning every 4-5 minutes with long handled tongs or fork. When blackened all the way around, remove the peppers form the broiler and place in a plastic bag, close tightly. Allow to cool in bag for 20-30 minutes. Remove peppers from bag and with a sharp knife, peel the softened skins away and remove the stem, seeds, and ribs from each pepper. This can be done way ahead of time and kept chilled until making croquettes. It can also be done at the same time as the tomatoes.
Heat 2 tbsp of the remaining olive oil in a saute pan over medium high heat. Add the onions and saute until translucent, about 3-4 minutes. Add the garlic and chilies and stir for 1 more minute. Pour the onion mixture into a bowl. Place roasted chilies in bowl with onion mixture.
Add the drained roasted tomatoes, parsley, scallions, oregano, and basil to the bowl with the onion mixture. Taste, and if it's acidic, add a pinch of sugar. Season with salt and pepper to taste. Mix in the flour and bread crumbs and taste again for seasoning.
Divide the mixture into 6 balls and form into patties about 1/2 thick. Heat the remaining 10 tbsp of olive oil in a large skillet. When the oil is hot, add 3 of the patties(patties should be half submerged in oil, add more oil as needed). Brown for about 3 minutes on first side, turn, and brown for 2-3 minutes more on second side.
Remove and drain on paper towels while cooking the second batch. Sprinkle with salt, drizzle with cucumber yogurt, and eat warm or let cool, placing them in a sturdy plastic container, and pack them to go for a picnic! Enjoy!
To make cucumber yogurt:.
In a bow, mix the lemon juice, olive oil, garlic, salt and yogurt. Grate the cucumber halves into the yogurt mixture up to the sees, discarding the seeds. Mix well and chill for at least 1 hour. Serve chilled.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	815.52 Kcal (3414 kJ)
Calories from fat	682.59 Kcal
		% Daily Value*
Total Fat	75.84g	117%
Cholesterol	12.74mg	4%
Sodium	527.76mg	22%
Potassium	526.84mg	11%
Total Carbs	29.25g	10%
Sugars	8.98g	36%
Dietary Fiber	2.76g	11%
Protein	6.3g	13%
Vitamin C	26.7mg	45%
Iron	0.8mg	5%
Calcium	167.2mg	17%

Amount Per 100 g
Calories	217.83 Kcal (912 kJ)
Calories from fat	182.32 Kcal
		% Daily Value*
Total Fat	20.26g	117%
Cholesterol	3.4mg	4%
Sodium	140.97mg	22%
Potassium	140.72mg	11%
Total Carbs	7.81g	10%
Sugars	2.4g	36%
Dietary Fiber	0.74g	11%
Protein	1.68g	13%
Vitamin C	7.1mg	45%
Iron	0.2mg	5%
Calcium	44.7mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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