Cheese And Vegetable Cutlets
|Milk||1⁄2 Cup (8 tbs)|
|Cooked mixed vegetables||200 Gram|
|Grated cheese||100 Gram|
|Creamed potatoes||4 Tablespoon|
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 heat and bring slowly to a 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.
Serve with green peas and creamed potatoes.
If preferred, the cutlets can be put on to a hot greased baking tin and crisped in a hot oven for about 10 to 15 minutes.