| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 8 | Servings | |
INGREDIENTS
| 3 | Slightly beaten eggs | |
| 3 | c | Coarsely chopped fresh mushrooms; ( 8 oz ) |
| 1/2 | c | All purpose flour |
| 1/2 | c | Seasoned fine dry bread crumbs |
| 1/3 | c | Finely chopped onion |
| 1 | tb | Dried parsley flakes |
| 1/4 | ts | Pepper |
| 3 | tb | Cooking oil |
INSTRUCTIONS
Source: better Homes & Gardens Magazine Yields : 8 patties In a large mixing bowl combine eggs, mushrooms, flour bread crumbs, onion, parsley, and pepper; mix well. In 10 inch skillet heat oil over medium-high heat. Using 1/3 cup mixture for each patty, shape mixture into approximately 3 1/2 inch patties. Using a spatula, place 4 patties at a time into hot oil in skillet. Cook 3 to 4 minutes per side until brown. Remove from skillet; drain on paper towels. Keep warm in oven. Cook and drain remaining patties. Posted to JEWISH-FOOD digest V97 #337 by Bella Parnes <bparnes@aabgu.org> on Dec 30, 1997
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