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Nutrition Facts
Serving Size 1 cakes 45g Recipe makes 8 cakes) The following items or measurements are not included below: 2 packages saltine crackers
Calories 9
Calories from Fat 0		(7%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2mg		0%
Potassium 98mg		2%
Total Carbohydrate 2.2g		0%
	Dietary Fiber 0.6g	2%
	Sugars 1.3g
Protein 0.4g		0%
how is this calculated?

Tomato Cakes

Recipe #9120 | 50 min | 30 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Molly Schneider
May 28, 2001

A dish from the Depression that appeals to weight-watchers and vegetarians and vegans. Makes a great light meal or a different side dish.

8 cakes (change servings and units)

Ingredients

1 can chopped tomato, do not drain or 2-3 chopped fresh tomatoes, do not drain
2 packages saltine crackers
1/2 medium onion, chopped
salt and pepper

Directions

1
Variation: you may add a teaspoon or more of salsa to spice these up, just don't add so much that they get goopy!
2
Empty tomatoes into medium-to-large bowl.
3
Add chopped onion, salt and pepper, and crushed saltines.
4
Mix well.
5
Let set in refrigerator for 15-30 minutes.
6
Mix again and form mixture into cakes, then fry on both sides (preferably in lard or solid vegetable shortening) until golden brown on each side.
7
Serve as main dish for a light meal or a side dish--great with macaroni and cheese!

Questions about this recipe?

Featured Reviews for This Recipe

From: Blessed*One

On Aug 13, 2009

I made a few changes, with good results. I used goldfish crackers instead of saltines.After I fried one in a non-stick pan and found that it wasn't hanging together, I added 2 tablespoons of whole wheat flour. These are a little slimy in the middle, so not very appealing to my son, but I think they're tasty.

0 people found this review helpful

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From: Terri Crooks

On Jan 27, 2002

These were wonderful and are a perfect side for macaroni and cheese.

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From: Milla

On Aug 30, 2001

Yeah, the 'cakes' kept falling apart, so i added more cracker to the mix, which helped the elements gel better. But ultimately it tasted like wet crackers with tomato juice. (Not that great.)

3 people found this review helpful

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From: Clifford Boren

On Aug 29, 2001

I only used one and a half packages of crackers. Try topping with sour cream and chives.

1 person found this review helpful

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