Tomato Cakes
Crispy, golden, and bursting with garden-fresh flavor, these Tomato Cakes are a delightful way to transform ripe tomatoes into a savory masterpiece. Featuring a vibrant mix of blanched and peeled tomatoes combined with Parmesan cheese, fresh herbs like parsley and basil, and a touch of garlic, these pan-fried cakes offer a satisfying texture with a crispy breadcrumb coating and tender, juicy interior. Perfect as a vegetarian appetizer, a light side dish, or even a unique snack, these cakes are easy to prepare and ready in just 35 minutes. Serve them warm, garnished with a sprinkle of parsley or a dollop of sour cream, and watch them disappear!
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Recipe Information
Ingredients
- 4 medium (about 1.5 pounds) fresh tomatoes
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 1 large egg
- 0.5 cup grated Parmesan cheese
- 2 stalks green onions, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon basil, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
Instructions
Start by preparing the tomatoes. Bring a pot of water to a boil, and prepare a bowl of ice water. Cut a small 'X' on the bottom of each tomato using a sharp knife. Blanch the tomatoes in the boiling water for 30 seconds, then transfer them to the ice water. Once cooled, peel the skins off.
Chop the peeled tomatoes and place them in a colander. Allow them to drain for 10 minutes, pressing gently to remove excess liquid.
In a large mixing bowl, combine the drained tomatoes, all-purpose flour, breadcrumbs, egg, Parmesan cheese, green onions, garlic, parsley, basil, salt, and black pepper. Mix well until the ingredients come together to form a cohesive mixture.
Using your hands, form the mixture into small patties, about 3 inches in diameter and 1/2 inch thick. Place them on a plate lined with parchment paper.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the tomato cakes in a single layer, leaving space between each one. Cook for 3-4 minutes on each side, or until golden brown and crispy.
Remove the tomato cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
Serve the tomato cakes warm, garnished with additional parsley or a dollop of sour cream if desired. They pair wonderfully with a simple green salad or as a side dish for grilled meats or fish.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 260 mg | 86% | |
| Sodium | 4987 mg | 217% | |
| Total Carbohydrate | 286.4 g | 104% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 79.5 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 858 mg | 66% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 6853 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
