Ingredients

• 10 pitted black olives

• 1 grated tomato

• Anchovies

• Fresh basil or oregano

• Virgin olive oil

• Salt and pepper

For the cakes:

• 75g of maize flour

• 25g of wheat flour

• Virgin olive oil

• Water

Directions

For the cakes: Mix the maize and wheat flour and the salt and add a little water. Knead until the dough no longer sticks to the hands and can be pressed with a finger without breaking apart. Rest.

For into little balls and flatten with fingertips, passing from one and to another.  Cook in a frying pan with a little olive oil. Set aside.

Mix the grated tomato with the oil, oregano or basil, salt and pepper.

Soak the anchovies in water for a few minutes to reduce the saltines.

Serve the cakes with an anchovy on top or a teaspoonful of tomato oil and a few slices of olive. Garnish with chives.