Baked Tomato Onion Cakes
And after the zucchini cakes were a success, I decided to try tomato-onion cakes the same way! This recipe is easy, quick, no mess, and the variations are endless!
Total Steps
9
Ingredients
12
Tools Needed
5
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http://www.pamsmidwestkitchenkorner.comIngredients
- 4 null roman tomatoes, seeded and finely diced
- 1 null small onion, finely chopped
- 1 teaspoon dry basil
- 1 teaspoon dry Greek oregano
- 6 tablespoons self-rising flour
- 1 teaspoon baking powder
- 1/4 teaspoon crushed chili peppers
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup shredded Muenster cheese
- 2 null eggs, lightly beaten
- null sesame seeds and black nigela seeds(optional)
Instructions
Step 1
Preheat oven to 425°F.
Step 2
Into a large bowl, put diced tomatoes, chopped onions, and cheese, and toss to combine.
Step 3
In a small bowl, mix all dry ingredients (dry basil, dry Greek oregano, self-rising flour, baking powder, crushed chili peppers, black pepper, and salt).
Step 4
Add the dry ingredient mix to the tomato mixture and carefully fold to combine.
Step 5
Add the lightly beaten eggs and fold again until just combined.
Step 6
Lower the oven temperature to 375°F. Lightly grease a baking sheet. Place the cake mixture onto the prepared baking sheet to form cakes.
Step 7
Bake the cakes for 10 minutes.
Step 8
Broil the cakes for 2 minutes to brown them slightly.
Step 9
Sprinkle the cakes with sesame seeds and black nigela seeds.