ingredients

10 black Spanish olives, pitted
1 peeled tomato
2-3 tablespoons of olive oil
Basil or fresh oregano
Salt and pepper
Anchovy
For cakes:
75g cornstarch type Maïzena
25 of wheat flour
2 tablespoons olive oil
Water

Steps

Step 1

For corn cakes : Mix the corn and wheat flour, add salt and a little water.

2nd step

Knead until the dough does not stick to the hands and can be pressed with a finger without breaking. Let it rest .

Step 3

Make small balls and flatten them with the fingertips, to form small round patties . Cook in a pan with a little olive oil. Put aside.

Step 4

For the confit of tomatoes and olives from Spain:
Mix peeled tomato cut in small cubes with olive oil, thinly sliced ​​Spanish olives, oregano or basil, salt and pepper. Marinate.

Step 5

Dip the anchovies in the water for a few minutes to desalt them.

Step 6

On each cake, put a small spoonful of confit, an anchovy rolled and sprinkle
chives.