550 g (1 lb 4oz) Caerphilly cheese, grated
450g (1 lb) day-old white breadcrumbs
8 tbsp finely chopped spring onions
5 eggs, separated
4 heaped tbsp finely chopped parsley
2 tsp fresh thyme leaves
4 tsp English mustard powder
salt and freshly ground black pepper
plain flour, to coat
fine dry breadcrumbs
oil for deep frying
450g (1 lb) day-old white breadcrumbs
8 tbsp finely chopped spring onions
5 eggs, separated
4 heaped tbsp finely chopped parsley
2 tsp fresh thyme leaves
4 tsp English mustard powder
salt and freshly ground black pepper
plain flour, to coat
fine dry breadcrumbs
oil for deep frying
method
1. Mix together the cheese, day old breadcrumbs, spring onions, egg yolks, parsley, thyme, mustard, salt and pepper.
2. Shape into sausages the size of a little finger.
3. Dip the sausages first in flour to coat lightly and then in the lightly beaten egg whites.
4. Roll in the dry breadcrumbs. Refrigerate for 30 minutes.
5. Deep fry the sausages in light oil until golden brown all over.
6. Drain on kitchen paper and serve at once.
2. Shape into sausages the size of a little finger.
3. Dip the sausages first in flour to coat lightly and then in the lightly beaten egg whites.
4. Roll in the dry breadcrumbs. Refrigerate for 30 minutes.
5. Deep fry the sausages in light oil until golden brown all over.
6. Drain on kitchen paper and serve at once.
serving amount
serves: 10
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