Tomato pancakes
4 servings
30 minutes
Tomato pancakes are one of the bright and unusual dishes of Greek cuisine, combining the freshness of vegetables with a crispy texture. Historically, this dish emerged as a way to use juicy tomatoes during the harvest season, giving them a rich flavor and pleasant structure. Fried in olive oil, they acquire an appetizing golden crust, and the addition of herbs, mushrooms, and cheddar cheese makes them particularly aromatic. The pancakes are soft inside with a delicate balance of sweetness and spiciness. They can be served as an appetizer or side dish, complemented by yogurt or garlic sauces. They pair wonderfully with light salads and fresh vegetables. These pancakes embody the sunny taste of Greece that brings joy in every bite.
1
Peel the tomatoes by blanching them in boiling water for ease, and cut them into small cubes. Mix with sugar and drain in a colander to remove excess liquid.
- Tomatoes: 4 pieces
- Sugar: 1 teaspoon
2
Finely chop the mushrooms, onion, and herbs.
- Fresh champignons: 3 pieces
- Onion: 1 head
- Green: 1 bunch
3
Moisten the bread with water. Mix tomatoes with mushrooms, onion, herbs, add bread, salt, pepper, and stir.
- Whole wheat bread: 15 g
- Tomatoes: 4 pieces
- Fresh champignons: 3 pieces
- Onion: 1 head
- Green: 1 bunch
- Ground black pepper: to taste
- Salt: to taste
4
Crack an egg, mix it. Then add flour.
- Chicken egg: 1 piece
- Wheat flour: 5 tablespoon
5
Fry in a pan with a small amount of heated oil (preferably olive) over medium heat.
- Cheddar cheese: 20 g