Vegetable Rissoles II |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 3 ozs carrots | 3 ozs root celery | 3 ozs cauliflower |
| 3 ozs mushrooms | 1 medium onion | 1 egg |
| 2 ozs grated cheese (6 tablespoons) | 1 lb boiled potatoes | salt, pepper and nutmeg |
| 1 | Peel the potatoes, cook until soft, put through a sieve. When cool, mix with the egg, the grated cheese, salt, pepper and nutmeg. Now add the sliced mushrooms which you have sauted a little in the chopped and fried onion. Add the vegetables which have been diced and cooked. Make into rissoles and dip in breadcrumbs. Fry, and serve with hot tomato sauce. |