Tomato Cakes

Molly Schneider's Note:

A dish from the Depression that appeals to weight-watchers and vegetarians and vegans. Makes a great light meal or a different side dish.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Yield: 8 cakes

• 1 can chopped tomatoes or 2 -3 chopped fresh tomatoes , do not drain
• 2 packages saltine crackers
• ½ medium onion , chopped
• salt and pepper

Directions:

1. Variation: you may add a teaspoon or more of salsa to spice these up, just don't add so much that they get goopy!
2. Empty tomatoes into medium-to-large bowl.
3. Add chopped onion, salt and pepper, and crushed saltines.
4. Mix well.
5. Let set in refrigerator for 15-30 minutes.
6. Mix again and form mixture into cakes, then fry on both sides (preferably in lard or solid vegetable shortening) until golden brown on each side.
7. Serve as main dish for a light meal or a side dish--great with macaroni and cheese!

Reviews

[Milla]

Yeah, the 'cakes' kept falling apart, so i added more cracker to the mix, which helped the elements gel better. But ultimately it tasted like wet crackers with tomato juice. (Not that great.)

[Clifford Boren]

I only used one and a half packages of crackers. Try topping with sour cream and chives.

[Bergy]

This a very tasty recipe however, when I cut the recipe in half I could not get the cakes to hang together. The result was a bit messy. I'll try it again and do the full recipe.