Scottish highland grouse cakes

Yield: 1 servings

Measure Ingredient
225 grams Bondess Grouse
1 Onion; peeled and finely
; chopped
25 grams Butter
50 grams Oatmeal
175 grams Belly pork
50 grams Bread
Milk; small amount to
; soak the bread.
Seasoning
25 grams Celery
½ teaspoon Paprika
1 tablespoon Worcester sauce
1 Egg; beaten
Egg wash and flour

Fry the onion in the melted butter. Mix the grouse with the pork.

Soak the bread in a little milk and add to the meat. Fry the onion in the butter, season add celery, paprika and Worcester sauce. Add the egg. Divide into portions and shape using a plain pastry cutter. Pass through the flour, egg and the oatmeal.

Place in a heavy based pan and fry the cakes in shallow oil for approximately 8-10 minutes.

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