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4/5
(25 Votes)
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Ingredients
- 2 pounds of tomatoes
- 1/2 cup of breadcrumbs
- 1 garlic clove
- 1/2 cup of extra virgin olive oil
- 5 tbsp of sherry vinegar
- 1/8 cup of serrano ham
- 1 hard boiled egg
- Salt
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Wash the tomatoes, then mash them with some garlic until there are no chunks or large pieces of skin. Pour it all into a strainer to get rid of excess liquid.
Step 2
To the strained tomatoes, add bread crumbs, oil, and salt and vinegar to taste. Let everything marinate 30 minutes in the refrigerator.
Step 3
Pour the mixture into a food processor or blender for 8 minutes on low. Leave it to cool in the fridge and serve cold with the chopped ham and egg.
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Chef Tips and Tricks
VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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