| 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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