| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Milk |
| 1/2 |
c |
Plus |
| 100 |
g |
Breadcrumbs |
| 125 |
g |
Finely ground peanuts |
| 1 |
sm |
Onion, finely chopped |
| 2 |
|
Garlic cloves, finely chopped |
| 1 |
|
Celery stalk, finely chopped |
| 1 |
ts |
Chopped ginger |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Salt |
| 1 |
|
Egg, beaten |
|
|
Oil for frying |
INSTRUCTIONS
Put the milk in a pot, sprinkle in the 1/2 cup of breadcrumbs and cook for
a few minutes.
Add the peanuts, onion, garlic, celery, pepper, and salt. Mix thoroughly
and cook till heated through, then remove from heat and let cool.
Form small round balls out of the mixture. Dip the balls into the 100g.
breadcrumbs to coat, and then into the beaten egg.
Heat the oil in a pan, and fry the balls until golden brown. Drain on paper
towels and let cool.
Posted to JEWISH-FOOD digest V97 #025
From: Karen Snyder <100130.1562@CompuServe.COM>
Date: 17 Sep 96 17:25:10 EDT
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”