Egg And Vegetable Cutlets
13 Mar 2009
|Hard boiled eggs||5|
|Thick white sauce||1⁄2 Cup (8 tbs)|
|Diced and cooked mixed vegetables||500 Gram|
|Bread crumbs||1 Cup (16 tbs)|
Chop eggs, mix with other ingredients and form into 4 large or 8 small cutlet shapes.
Brush with beaten egg, roll in crisp breadcrumbs and fry until golden brown.
Serve hot or cold with a salad or cooked vegetables.
Egg And Vegetable Cutlets Recipe