Spanish Corn cakes with tomato and olives

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Spanish Corn cakes with tomato and olives. Discover our recipe.

The Gourmandize Team

  • 2
  • Easy
  • 30 mins
  • 5 mins
  • 30 mins
  • Budget Friendly

Ingredients

  • 10 pitted black olives (Spanish)
  • 1 tomato, peeled
  • 2-3 tablespoons olive oil
  • basil or fresh oregano
  • salt and pepper
  • anchovies
  • For the cake:
  • 2/3 cup of corn flour type Maïzena
  • 2 1/2 tbsp wheat flour
  • 2 tablespoons olive oil
  • water

Preparation

Step 1

For the corn cakes: Combine the corn flour and wheat, add salt and a little water. Knead until the dough no longer sticks to hands and can be pressed with a finger without breaking. Let stand.

Step 2

Make small balls and flatten with fingertips to form small round cakes. Bake in a pan with a little olive oil. Set aside.

Step 3

For the tomato confit and olives: Combine the tomato, peeled, cut into small cubes with olive oil, spanish olives (cut into thin slices), oregano or basil, salt and pepper. Marinate.

Step 4

Soak anchovies in water for a few minutes to desalt them.

Step 5

On each cake, put a small spoonful of confit, a rolled anchovies and sprinkle with chives.

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