Spanish Corn cakes with tomato and olives
By Olives d'espagne
Spanish Corn cakes with tomato and olives. Discover our recipe.
- 10 pitted black olives (Spanish)
- 1 tomato
- 2-3 tablespoons olive oil
- basil or fresh oregano
- salt and pepper
- For the cake:
- 2/3 cup of corn flour type Maïzena
- 2 1/2 tbsp wheat flour
- 2 tablespoons olive oil
Level of difficulty Easy
Preparation time 30mins
Cooking time 5mins
Cost Budget Friendly
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.
Make small balls and flatten with fingertips to form small round cakes. Bake in a pan with a little olive oil. Set aside.
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.
Soak anchovies in water for a few minutes to desalt them.
On each cake, put a small spoonful of confit, a rolled anchovies and sprinkle with chives.
You'll also love
- Basque Chicken, polenta with Black... 3.8/5 (284 Votes)
- Moong Daal Recipe 4.3/5 (12 Votes)
- Mushroom soup 4.3/5 (15 Votes)
- Chinese Glazed Salmon with Peas... 4.4/5 (28 Votes)
- Tenderloin Marinade 4.2/5 (17 Votes)
- Fried Zucchini Flowers 4.4/5 (22 Votes)
- Crab Stuffed Pepper Appetizers 4.3/5 (19 Votes)
- Spanish Mini chicken skewers and... 4.2/5 (20 Votes)
Chef Tips and Tricks
These Spanish empanadas are little hot pockets of delicious!
- 2.25 Cups of flour
- 1 Egg, beaten
- 3 Tsp. of lard
- 1/5 Cup of warm water
- 5 Tsp. of olive oil
- 1 Onion, minced
- 1/2 pound of ground beef
- Salt and pepper, to season
- 1 Tsp. of chili powder
- 1 Tsp. of cumin
- 2 Garlic cloves, diced
- 1 Can of diced tomatoes
- In a bowl, combine the flour, beaten egg, lard, warm water, and olive oil, and mix thoroughly.
- In a hot pan, pour a little olive oil and sautée the onions, until tender. Add the ground beef, salt, pepper, chili powder, cumin, garlic and diced tomatoes. Cook until beef is no longer pink, and the flavors have incorporated well.
- Roll out the empanada dough, and cut out circles with a ramekin.
- Cover a baking tray with a piece of parchment paper, and place the dough circles on top.
- Fill with meat mixture, fold in half and press with the edge of a fork. Brush with egg yolk to glaze.
- Cook at 350°F for 15 to 20 minutes, or until golden.
- Remove from oven... and enjoy!