| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Welsh | 1 | Servings | |
INGREDIENTS
| 5 | oz | Fresh white; or whole-wheat breadcrumbs |
| 1 | md | Onion; grated |
| 4 | oz | Strong Cheddar cheese; grated, (could be difficult to get hold of) |
| 1 | ts | Dried mixed herbs |
| 3/4 | ts | English mustard powder; (also probably difficult to get) |
| 1 | Egg yolk; (reserve egg white for coating) | |
| Salt and freshly ground black pepper | ||
| 1/2 | oz | Parmesan cheese; grated and mixed with |
| 1/2 | oz | Breadcrumbs |
INSTRUCTIONS
COAT IN (Adapted from a traditional Welsh recipe, Delia Smith's Complete Cookery Course) Again, mix everything together, using egg yolk to bind. Shape into sausage shapes and coat using following: Dip in egg white then coat in: 1/2 oz parmesan cheese, grated and mixed with 1/2 oz breadcrumbs Fry in shallow oil until crisp and golden. Drain on kitchen paper before serving. Posted to TNT Recipes Digest by "Helen " <[email protected]> on Mar 3, 1998
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