Cheese And Vegetable Cutlets
|Grated cheese||4 Ounce|
|Cooked mixed vegetables||8 Ounce (As Many As Possible)|
|Oil||2 Cup (32 tbs) (For Frying)|
|Egg/Milk||1 (For Coating)|
|Soft breadcrumbs||2 Tablespoon|
|Breadcrumbs||1 Cup (16 tbs) (Crisp, For Coating)|
Heat the margarine in a saucepan, stir in the flour and cook for several minutes.
Take the pan off the heat and gradually add the cold milk.
Return to the heat and bring slowly to the boil, stirring all the time to keep the sauce smooth.
Add the seasoning and the vegetables which should be diced.
Next, add the grated cheese and enough of the soft breadcrumbs to make a mixture that is firm enough to handle without being too dry.
When cold, mould into about 6 cutlet shapes, brush with milk or a little beaten egg and coat in crisp breadcrumbs.
Heat the oil in a frying pan and fry the cutlets until crisp and brown.