TOMATO PATS

From 1922:

Take 6 large tomatoes, skin and core them, and mash with a fork; add a few spoonfuls of minced ham, onion, and a little seasoning, the crumbs of a stale roll, dipped in milk, a few drops of vinegar, and the yolk of an egg, and mix well together. Then shape the mixture into rolls, dip into egg, roll in crumbs and cheese mixed, and fry in fat until crisp and brown.