1. Mix all upto the egg ingredients well. 2. (You can blend them together too to a coarse paste for a variation) Form into 16-18 cutlets that are of a diameter of around 2 inches when flattened or make them 3 inches across so get around 11-12. 3. Coat with the bread crumbs or semolina (I prefer the semolina). 4. Heat a little oil in a pan (maybe a tblsp per round) to a medium high and shallow fry on low for around 5-6 minutes on each side (as many as the pan can take per round) or till they are cooked to the level you like. 5. Add a little more oil if you require. 6. I normally use non-stick pans and so need a minimum of oil. 7. (1 litre lasts over a month and a half in my household). ---------------------------------------------------------------------------
Nutrition
Ingredients
