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50 g/2 oz/0.25 cup butter or margarine
3 onions, chopped
750 ml/1.25 pts/3 cups Vegetable Stock
175 g/6 oz/1.5 cups rolled oats
15 ml/1 tbsp dried mixed herbs
Salt and freshly ground black pepper
3 eggs, beaten
30 ml/1 tbsp Dijon mustard
30 ml/2 tbsp snipped chives
25 g/1 oz/0.5 cup fresh breadcrumbs
45 ml/3 tbsp oil
1 red (bell) pepper, chopped
100 g/4 oz sweetcorn (corn) kernels
90 ml/6 tbsp tomato ketchup (catsup)
100 ml/4 fl oz/0.5 cup creme fraiche
5 ml/1 tsp curry powder
5 ml/1 tsp paprika
A few drops of Tabasco sauce
A pinch of sugar
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Method :
Melt half the butter or margarine and fry (saute) 2 of the onions until
soft but not brown. Add 600 ml/1 pt/2.5 cups of the stock, the oats and
herbs and season to taste with salt and pepper. Bring to the boil, cover
and simmer for 30 minutes. Remove from the heat and allow to cool, then
stir in the eggs, mustard, chives and breadcrumbs and shape into cutlets.
Heat the oil and fry the cutlets until golden brown on both sides, then
transfer to a warm serving plate and keep warm.
Meanwhile, melt the remaining butter or margarine and fry (saute) the
remaining onion and the red pepper until soft but not brown. Add the
sweetcorn, ketchup and remaining stock, then stir in the creme fraiche,
curry powder, paprika, Tabasco and sugar and season to taste with salt and
pepper. Heat through gently, but do not allow the sauce to boil. Pour over
the cutlets and serve. |