|
Ingredients
|
For 4
|
For 100
|
|
Macaroni
|
225gms
|
5.6kg
|
|
Tomatoes
|
225gms
|
5.6kg
|
|
Carrots
|
55gms
|
1.35kg
|
|
Pepper
|
to taste
|
15gms
|
|
Onions
|
10gms
|
250gms
|
|
Cornflour
|
15gms
|
340gms
|
|
Butter
|
10gms
|
250gms
|
|
Eggs
|
2
|
12
|
|
Breadcrumbs
|
30gms
|
680gms
|
|
Fat to fry (absorption)
|
30gms
|
500gms
|
Boil macaroni in salted water using the absorption method. Chop
up fine. Prepare a thick tomato sauce using cornflour to thicken. Mix with
macaroni and leave it to cool. When cold, form into fritters. Coat with egg and
breadcrumbs and deep fry.
