Bean cakes with tomatoes.

Bean cakes with tomatoes.

white beans (canned) 60 c.
shallots, finely chopped 1 pc.
medium carrot, finely grated 1 pc.
chopped fresh chives 1 tbsp. l.
third cup cornmeal (or more, if the mixture seems too liquid) taste
salt and freshly ground black pepper to taste
1/4 cup olive oil
large tomatoes, sliced ​​2 pieces.

Drain the liquid from the beans, leaving 2 tablespoons.
Put in a bowl and crush, add the onions, carrots, flour, green onions, posalite, pepper and mix everything thoroughly.
Heat 2 tablespoons oil in a skillet over medium heat.
From cooked weight pirozhochki shape round and fry until golden brown (2-3 minutes on each side).
Ready-made cakes out onto slices of tomato.


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