Tomato Cakes
Golden crispy tomato cakes with savory flavors, perfect for breakfast or lunch, featuring a blend of canned tomatoes, eggs, and crackers for a hearty bite.
Ingredients
Instructions
- Mash the canned tomatoes in a bowl.
- Add beaten eggs, crackers, salt, pepper, and sugar to the tomatoes.
- Mix until well combined.
- Adjust the mixture with additional crackers if needed until it becomes stiff enough to hold together like salmon cakes.
- Form the mixture into cakes.
- Fry the cakes until golden brown on each side.
Tips & Substitutions
For added flavor, consider mixing in fresh herbs like basil or parsley. If you're short on time, use store-bought breadcrumbs instead of crushed crackers. Adjust the seasoning to your taste, and remember that different types of crackers can change the texture, so choose ones that fit your preference. For a twist, try adding some grated cheese for extra richness.
Serving Suggestions
Serve the tomato cakes with a dollop of sour cream or a tangy yogurt sauce for added creaminess. They pair wonderfully with a fresh salad or steamed vegetables, making for a balanced meal. For a delightful finish, consider rounding off your meal with Cherry Macaroon Cookies for a sweet treat.
Storage & Reheating
Store leftover tomato cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10-15 minutes until they're warmed through and the exterior is crisp again. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato Cakes contains roughly 484 calories, with 10g protein, 87g carbohydrates, and 13g fat. It is an excellent source of vitamin C (103% of the Daily Value), dietary fiber (42% of the Daily Value), and iron (22% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 753mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes, but you'll need to peel and cook them down to reduce moisture. This will help achieve a similar consistency to canned tomatoes, ensuring your cakes hold together well.
What can I serve with tomato cakes?
Tomato cakes go well with a variety of sides. Consider pairing them with a light green salad, roasted vegetables, or even a side of rice for a heartier meal. A dipping sauce like aioli can also enhance the flavors.
Can I freeze tomato cakes?
Yes, you can freeze tomato cakes. Allow them to cool completely, then wrap them tightly in plastic wrap and place in an airtight container. They can be frozen for up to 2 months. Reheat from frozen in the oven for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).