Serves 2
Prep: 30 min
Cook: 15 min
Ingredients
175g Lancashire or Caerphilly cheese
125g spring onions
225g wholemeal bread
3 eggs
2 tsp English mustard
3 tbsp chopped flat-leaf parsley
1 tbsp freshly snipped chives
1 tbsp freshly snipped basil
Flour for dusting
Oil for frying
4 tbsp mayonnaise
2 garlic cloves
Squeeze lemon juice
Splash olive oil
Method
Grate the cheese. Trim and finely slice the spring onions. Blitz the bread into crumbs. Set aside 50g crumbs in a shallow bowl. Crack 2 eggs in a mixing bowl. Separate the remaining egg; white into a shallow bowl and yolk to the whole eggs. Whisk the yolks smooth with the mustard. Add cheese, crumbs, spring onions, herbs, a pinch of salt and plenty of pepper. Mix thoroughly to make a firm and not unduly wet mixture. Whisk the egg white smooth. Have a little flour and the breadcrumbs ready in separate bowls. Shape small handfuls of mixture into fat little sausages. Dip each sausage first in flour, then egg white, then press into crumbs. Fry in batches in hot oil until golden brown. Drain on absorbent paper and eat; they can be kept warm in a low oven. Place the mayo in a bowl. Chop then crush the garlic to a paste. Stir it into the mayo with lemon juice and olive oil.