Broad Windsor Bean Cutlet With Sour Cream Sauce
|Broad beans||2 Pound (900 Grams, In Their Pods)|
|Vegetable oil||8 Fluid Ounce (200 Ml)|
|Onion||1 Medium, chopped|
|Hard boiled egg||1 , peeled and chopped|
|Eggs||1 , beaten|
|Wholemeal breadcrumbs||6 Ounce (150 Gram)|
|Sea salt||1 Pinch|
|Freshly ground black pepper||1 Pinch|
|Wholemeal flour||3 Ounce (75 Gram)|
|Sour cream||4 Fluid Ounce (120 Milliliter)|
1. Wash the Windsor beans and then shell them. This should get you about half the unshelled weight of the beans
2. In a large pot, heat water and add the beans to the salted water
3. Boil the beans for 25 minutes
4. Check the beans for doneness. If the beans are still tough, peel the outer covering and extract the inner soft bean.
5. Mince the bean and process the beans to a coarse puree
6. In a large pan, heat one-third of the oil.
7. Add half the onions to the hot oil and cook till they are translucent
8. Add the bean puree to the onions and then the hard-boiled eggs.
9. Stir well
10. Tip in half the beaten egg and half the breadcrumbs to make a thick paste
11. Season to taste
12. Add the herbs and mix well
14. When the mixture is cool, divide it into four balls
15. Roll out the balls and form flat pear shaped cakes
16. Dip the cakes through previously prepared egg and breadcrumb mixture
17. In a large pan, heat oil
18. Tip in the cakes and cook on both sides for 2 minutes till golden brown
19. Prepare the sauce by heating a large saucepan
20. Add oil to the pan and tip in the leftover onions
21. Fry the onions and tip in the sour cream.
22. Boil for three minutes
23. Prepare a mixture of arrowroot and water and slowly add it to the sauce while mixing well.
24. Cook for three minutes till thick
25. Season to taste
26. Serve the pojarskis hot with the sauce.