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!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Chop the peeled tomatoes and place them in a colander. Allow them to drain for 10 minutes, pressing gently to remove excess liquid.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Remove the tomato cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.

Step 7

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

Serving size	3135.5 grams (3135.5g)

Amount per serving	% Daily Value*
Calories	1998

Total Fat 73.20g	94%
Saturated Fat 18.60g	93%
Polyunsaturated Fat 5.90g
Cholesterol 260mg	87%
Sodium 4987mg	217%
Total Carbohydrate 286.40g	104%
Dietary Fiber 41.70g	149%
Total Sugars 79.50g
Protein 75.80g	152%

Vitamin D 54IU	269%
Calcium 858mg	66%
Iron 20mg	109%
Potassium 6853mg	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.

Source of Calories

Fat: 31.3%

Protein: 14.4%

Carbs: 54.4%