Yield: 1 batch
|¾ \N||To one gill of milk|
|4 ounces||Groundnuts (roasted and put through a mincing machine)|
|\N \N||Cayenne pepper and salt|
|2 \N||Oz. fresh breadcrumbs|
|\N \N||Worcestershire, tomato or H.P. sauce to flavour|
|\N \N||Juice of one lemon (to bind it well)|
Melt the fat and add the flour to it. Beat in the liquid gradually, stir until boiling and cook for a few minutes. Add the minced nuts and other ingredients. Beat well over heat until all the ingredients bind, then turn onto a wet plate and mark out evenly. When cold, form into cutlets, using a dusting of flour. Brush with beaten egg or milk and serve with tomato sauce. This recipe can also be used for the making of egg cutlets, 3 hard boiled eggs being substituted for the nuts.
Posted by Stephen Ceideburg November 25 1990.