Vegetable Rissoles III |
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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: | ||
| 1/2 lb mixed vegetables (carrots, peas, cauliflower) | 5 ozs oats | 1-1/2 pints milk |
| 1 oz butter (2 tablespoons) | 1 egg | |
| 1 | Cook the oats slowly in the milk until they are soft and thick. Leave to cool slightly, add the butter, the egg and the boiled and diced vegetables. Leave for an hour and form into rissoles and fry. If the mixture should be too soft, add a few breadcrumbs. All these vegetable rissoles can be improved by adding a little chopped ham. |