Vegan Fried Cornmeal Tomato Cakes Recipe

About this recipe

A delicious vegan twist on a classic dish, these crispy cornmeal cakes are infused with fresh green onions and juicy tomatoes, perfect for a satisfying dinner.

Ingredients

• 1.5 Kg Natco Cornmeal Medium, 1.5Kg
• 6 X 400G Cirio Polpa Finissima Finely Chopped Italian Tomatoes
• 50G Picard Chopped Chives
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• - Ktc Vegetable Oil

Instructions

1. 1. In a large mixing bowl, combine 1 cup of cornmeal, 1/4 cup of finely chopped chives, 2 cups of diced tomatoes, and 1/2 teaspoon of salt. Mix well to form a thick batter.
2. 2. Heat 2 tablespoons of oil in a non-stick skillet over medium heat.
3. 3. Scoop spoonfuls of the batter into the skillet, flattening them slightly to form small cakes. Cook for 3-4 minutes on each side until golden brown and crispy.
4. 4. Remove the cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
5. 5. Serve the cornmeal tomato cakes warm, garnished with additional chopped chives if desired.