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25 g/1 oz/2 tbsp butter or margarine
1 onion, chopped
450 g/1 lb cooked peas
175 g/6 oz/3 cups fresh breadcrumbs
30 ml/2 tbsp chopped parsley
5 ml/1 tsp green peppercorns, crushed
30 ml/2 tbsp rolled oats
A pinch of grated nutmeg
15 ml/1 tbsp soy sauce
15 ml/1 tbsp Dijon mustard
Salt and freshly ground black pepper
4 eggs, beaten
150 g/5 oz/1.25 cups wholemeal flour
Oil, for shallow-frying
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Method :
Melt the butter or margarine and fry (saute) the onion until golden brown.
Puree the peas in a food processor or blender. Mix together the peas,
onion, half the breadcrumbs, the parsley, peppercorns, oats, nutmeg, soy
sauce and mustard and season to taste with salt and pepper. Bind with 2 of
the eggs. Shape into rissoles, then roll in the flour, dip in the
remaining eggs and then the remaining breadcrumbs. Fry (saute) in hot oil
until golden brown, drain and serve immediately. |