Tomato Cakes
- Ready In:
- 50mins
- Ingredients:
- 4
- Yields:
-
8 cakes
ingredients
- 1 can chopped tomatoes or 2 -3 chopped fresh tomatoes, do not drain
- 2 packages saltine crackers
- 1⁄2 medium onion, chopped
- salt and pepper
directions
- Variation: you may add a teaspoon or more of salsa to spice these up, just don't add so much that they get goopy!
- Empty tomatoes into medium-to-large bowl.
- Add chopped onion, salt and pepper, and crushed saltines.
- Mix well.
- Let set in refrigerator for 15-30 minutes.
- 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.
- Serve as main dish for a light meal or a side dish--great with macaroni and cheese!
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Reviews
-
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.
Tweaks
-
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.
RECIPE SUBMITTED BY
Molly Schneider
United States
My mother was Russian, my father of German descent, and our family is from the hills of north-central Pennsylvania. My mother started cooking at the age of 8. I believe firmly in using the best ingredients available, cooking only from scratch and using fresh fruits/vegetables, when possible. Simple home-cooking is my preference. My hobbies include cat-sniffing.