Baked Tomato Onion Cakes

Photo: Mateja ^_^

Ingredients

Ingredients:

4 roman tomatoes, seeded and finely diced

1 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 eggs, lightly beaten

sesame seeds and black nigela seeds for topping

Preparation

Directions:

Preheat oven to 425*F.

Into a big enough bowl, put diced tomatoes, chopped onions, and cheese, and toss to combine. In a small bowl, mix all dry ingredients and add them to the tomato mix and carefully fold to combine. Add the lightly beaten eggs and fold again.

Lower the heat to 375*F and bake the cakes on a lightly greased baking sheet for 10 minutes and 2 minutes under the broiler to brown the cakes a bit. Don’t forget to sprinkle the cakes with sesame and black nigela seeds!

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About

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!