Food & Wine
Tomato cakes
It may sound a bit left field, but this delicious, savoury cake is the perfect entree or light meal they will make you look like a culinary pro. Channel the taste of Italy and give it a go for yourself.
Ingredients:
- 400g of Polpa - Finely Chopped Tomato pulp
- 1 potato
- 1 shallot
- ½ carrot
- 1 bay leaf
- 1 clove of garlic
- 1 bunch of parsley
- 1 sprig of thyme
- 1 bunch of basil
- 4 tablespoons of cream
- 2 eggs
- extra virgin olive oil
- 30g of butter
- Salt and pepper
Method:
- Boil the potato, finely chopped carrots, parsley and thyme and keep the mixture aside.
- Finely chop the shallots and garlic and place it in a saucepan with olive oil and the bay leaf and sweat them over a medium flame.
- Add the Polpa, chopped carrot, and salt and pepper to taste and cook whilst stirring for 15 minutes. If necessary add liquid and use a high flame: for a thicker liquid.
- Blend everything with the boiled potato pulp, pour the mixture into a bowl, add the cream, eggs, a little basil, a pinch of salt and pepper and mix.
- Grease 8cm diameter moulds with butter and pour in the mixture. Cook bain-marie in oven at 180°C for about 35 minutes. Upturn and serve warm.
Recipe courtesy of Mutti Solo Pomodoro. For more recipes, visit their website.
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Related links:
Sausage tomato and potato soup