Difference between revisions of "Broad Bean Cutlets"
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* [[pepper]] to taste | * [[pepper]] to taste | ||
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# Cook beans in boiling [[water]] with [[salt]] and [[onion]]s. Puree by rubbing through a sieve. | # Cook beans in boiling [[water]] with [[salt]] and [[onion]]s. Puree by rubbing through a sieve. | ||
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# Add enough bread crumbs to shape into cutlets and coat with [[egg]] and more bread crumbs. Fry in deep hot fat. Drain and serve warm. | # Add enough bread crumbs to shape into cutlets and coat with [[egg]] and more bread crumbs. Fry in deep hot fat. Drain and serve warm. | ||
| − | [[Category:Bahamian | + | [[Category:Bahamian cuisine]] |
[[Category:Bahamian Vegetarian]] | [[Category:Bahamian Vegetarian]] | ||
[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
Latest revision as of 08:07, 14 July 2012
Description
Ingredients
- 1 lb Broad Beans (or Sugar beans)
- 1 oz butter
- 2 x eggs
- 1 tsp minced onion
- 1 tsp chopped parsley
- 6 oz crushed potatoes
- breadcrumbs
- salt to taste
- pepper to taste
Procedures
- Cook beans in boiling water with salt and onions. Puree by rubbing through a sieve.
- Add melted butter, crushed potatoes, seasoning, and enough of the beaten eggs to bind into a paste.
- Add enough bread crumbs to shape into cutlets and coat with egg and more bread crumbs. Fry in deep hot fat. Drain and serve warm.
