I feel we have rather neglected our vegetarian readers so I hope this interesting recipe will expiate my guilt! Although the Welsh cookbook from which I stole it suggests serving the dish with mashed potatoes and cabbage, I'd be more included to add a salad created from the brilliant ingredients available now from local farmers' markets!
Check out the location of these on the website and you'll find that all our little villages have at least one on offer every month.
125gr (2 cups) fresh wholemeal breadcrumbs
150gr mature Cheddar cheese, grated
3 TB finely shredded leek OR 3 spring onions, finely chopped
2 TB finely chopped parsley
1 TB fresh marjoram or oregano, finely chopped
I TB coarse grain mustard
2 free-range eggs, separated
Freshly ground black pepper
1/2 cup dried breadcrumbs
Light oil for deep frying
- Mix the fresh breadcrumbs with cheese, leek or spring onion, herbs, 1 whole egg, 1 egg yolk and pepper. Mix together, then knead lightly with fingers until the mixture comes together.
- Form into 8 small sausages.
- Whisk the egg white with a pinch of salt until frothy, tip dried bread crumbs into a shallow bowl.
- Dip the sausages into the egg white, then coat them evenly in the bread crumbs.
- Heat the oil in a deep pan, fry sausages in two batches for 2-3 minutes each.
- Drain sausages on kitchen paper and reheat the oil between batches.
- Serve at once with a salad or keep sausages warm in the oven until ready to serve.
They may also be bagged in a plastic container when cold, frozen, then thawed and reheated in a moderately hot oven for 10--15 minutes.
Ann Creber (The Good Life on 3MDR 97.1 FM, streaming on www.3mdr.com - Live to air Monday 3.00-5.00 P.M.)