Egg and cheese rissoles
Ingredients
- Milk 250 ml (8 fl oz / 1 cup)
- Salt 1/2 tsp
- Ground black
- pepper 1/4 tsp
- Dried dill 1/4 tsp
- Butter 30 g (1 oz) Plain (all-purpose)
- flour 2 Tbsp
- Grated Cheddar
- cheese 115 g (4 oz)
- Chopped fresh
- parsley 1 Tbsp
- Hard-boiled eggs 5, shelled and chopped Dried white
- breadcrumbs 30 g (1 oz)
- Cooking oil 2 Tbsp
These delicious savoury rissoles make a light meal. They can be accompanied by a green salad.
Serves 2–3
Method
- In a saucepan, heat milk, salt, pepper and dill over low heat for 5 minutes. Remove pan from heat and set aside to cool to lukewarm.
- In another saucepan, melt butter over moderate heat. Remove pan from heat and, with a wooden spoon, stir in flour to make a smooth paste.
- Gradually add warm milk, stirring constantly. Return pan to moderate heat and add cheese and parsley. Cook, stirring constantly, until sauce becomes very thick and smooth.
- Remove pan from heat and fold in eggs. Allow mixture to cool to room temperature, then refrigerate for 30 minutes.
- Shape mixture into small patties and flatten them slightly. Dip each patty into breadcrumbs so that it is well coated all over.
- In a large pan, heat oil over moderate heat. Add rissoles and fry them for 4 minutes on each side, or until they are golden brown. Drain on absorbent paper and serve hot.
