Yield: 1 servings
Measure | Ingredient |
---|---|
225 grams | Bondess Grouse |
1 \N | Onion; peeled and finely |
\N \N | ; chopped |
25 grams | Butter |
50 grams | Oatmeal |
175 grams | Belly pork |
50 grams | Bread |
\N \N | Milk; small amount to |
\N \N | ; soak the bread. |
\N \N | Seasoning |
25 grams | Celery |
½ teaspoon | Paprika |
1 tablespoon | Worcester sauce |
1 \N | Egg; beaten |
\N \N | 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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Carlton Food Network
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