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Recipe by olive magazine

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1. Mix the breadcrumbs, cheese, spring onion, lemon zest, mustard powder and parsley with the yolks and plenty of seasoning. If the mixture is a little stiff add a splash of milk, it should be stiff but spoonable. Whisk the egg whites and fold them in.
2. Heat a little oil with a knob of butter in a large frying pan, add the mixture in spoonfuls (do this in batches if your pan is small). Fry until golden and then turn over to cook the other side. They need about 5-6 minutes in all to make sure the middles are cooked through. Drain on kitchen paper and serve with a spicy tomato or onion relish.

Per serving

377 kcalories, protein 14.5g, carbohydrate 23.6g, fat 25.6 g, saturated fat 11.4g, fibre 0.8g, salt 1.17 g

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• CloClo

  01 March 2009

  CloClo commented on this recipe

  These look really nice . . . .

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• yumyum

  21 March 2009

  yumyum rated and commented on this recipe

  

  These were great for brunch and surprisingly light (I used Japanese panko instead of normal breadcrumbs.) The taste of lemon was a little overpowering for me so I might only use 3/4 of the amount specified next time.

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• sally

  25 June 2009

  sally rated and commented on this recipe

  

  These were very simple and tasty, I found it needed rather more than a splash of milk though!

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Ingredients

• 120g fresh breadcrumbs
• 120g Caerphilly , grated
• 2 spring onions , finely chopped
• zest 1 lemon
• a pinch English mustard powder
• 2 tbsp chopped parsley
• 2 eggs , separated
• oil and/or butter
• spicy tomato or onion relish to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 120g fresh breadcrumbs
• 120g Caerphilly , grated
• 2 spring onions , finely chopped
• zest 1 lemon
• a pinch English mustard powder
• 2 tbsp chopped parsley
• 2 eggs , separated
• oil and/or butter
• spicy tomato or onion relish to serve

Per serving

377 kcalories, protein 14.5g, carbohydrate 23.6g, fat 25.6 g, saturated fat 11.4g, fibre 0.8g, salt 1.17 g

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