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    You are in: Home / Recipes / Tomato Cakes Recipe
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    Tomato Cakes

    Average Rating:

     5 Total Reviews

    Showing 1-5 of 5

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    • on August 30, 2001

      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.)

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    • on August 29, 2001

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

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    • on July 02, 2001

      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.

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    • on August 13, 2009

      I made a few changes, with good results. I used goldfish crackers instead of saltines.After I fried one in a non-stick pan and found that it wasn't hanging together, I added 2 tablespoons of whole wheat flour. These are a little slimy in the middle, so not very appealing to my son, but I think they're tasty.

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    • on January 27, 2002

      These were wonderful and are a perfect side for macaroni and cheese.

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    Nutritional Facts for Tomato Cakes

    Serving Size: 1 (1264 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 9.6
     
    Calories from Fat 0
    46%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 2.0 mg
    0%
    Total Carbohydrate 2.1 g
    0%
    Dietary Fiber 0.5 g
    2%
    Sugars 1.2 g
    5%
    Protein 0.3 g
    0%
    Detailed Nutrition Values About Nutrition Info

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