Ingredients
4oz caerphilly, lancashire or cheddar cheese, grated
4oz fresh white breadcrumbs
1/2 leek
1 teaspoon dry mustard powder
1 tablespoon chopped parsley
1 tablespoon sage
A pinch of thyme
Salt and pepper
2 small eggs
1 Large eggs
Dried breadcrumbs for coating
Oil for frying
Preparation
In a bowl beat the two small eggs and add the mustard, parsley, thyme and seasoning. In a separate bowl mix together the cheese, breadcrumbs and the onion. Now combine the egg mixture with the breadcrumb mixture. With floured hands from the mixture into approximately 10 sausage-shaped rolls. Beat the large egg in a bowl, dip in the sausages, coat them with the dry breadcrumbs and fry in oil until golden brown. Drain well. Serve with a crunchy green salad.
