|
Ingredients
|
For 4
|
For 100
|
|
Potatoes
|
225gms
|
5.6kg
|
|
Peas
|
225gms
|
5.6kg
|
|
Carrots
|
225gms
|
5.6kg
|
|
Cauliflower
|
225gms
|
5.6kg
|
|
Celery
|
55gms
|
1.35kg
|
|
Onions
|
55gms
|
1.35kg
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Pepper
|
to taste
|
15gms
|
|
Powdered herbs
|
1 tsp
|
55gms
|
|
Chopped parsley
|
a little
|
30gms
|
|
Grated cheese
|
15gms
|
340gms
|
|
Margarine
|
30gms
|
680gms
|
|
Eggs
|
1
|
12
|
|
Breadcrumbs
|
30gms
|
680gms
|
|
Fat to fry (absorption)
|
30gms
|
680gms
|
Prepare and cook vegetables till tender. Mash vegetables and
dry over a fire. Add margarine, cheese, parsley, herbs and seasoning. Form into
rissoles. Dip in egg, roll in breadcrumbs and deep fry till golden brown. Drain
well and serve with tomato sauce.
