Curried Egg Patties

Name: Curried Egg Patties
Ingredients: 2 tbsp butter; 2 tbsp flour; 2 tsp curry powder; 3/4 cup milk; 1/2 cup chopped parsley; 1/3 cup finely grated Parmesan cheese; 2 tbsp chopped tarragon (optional); 1 None egg, lightly beaten; 1/2 None lemon, peel finely grated; 5 None hard-boiled eggs, peeled and chopped; 1 cup fresh breadcrumbs; None None Oil for shallow frying; None None Roasted cherry tomatoes, to serve; None None Baby spinach leaves, to serve

14 ingredients

4 steps

Ingredients

2 tbsp butter
2 tbsp flour
2 tsp curry powder
3/4 cup milk
1/2 cup chopped parsley
1/3 cup finely grated Parmesan cheese
2 tbsp chopped tarragon (optional)
1 None egg, lightly beaten
1/2 None lemon, peel finely grated
5 None hard-boiled eggs, peeled and chopped
1 cup fresh breadcrumbs
None None Oil for shallow frying
None None Roasted cherry tomatoes, to serve
None None Baby spinach leaves, to serve

Directions

1

Melt the butter in a small saucepan on medium heat. Add the flour and curry powder. Cook, stirring with a whisk, for 1 min. Gradually stir in the milk until smooth. Cook until mixture boils and thickens. Reduce the heat to low and simmer for 3 mins, stirring occasionally. Pour into a large bowl. Cool to room temperature.
2

Stir in parsley, cheese, tarragon, beaten egg and lemon peel. Gently stir in the chopped eggs and season to taste. Refrigerate mixture for 20 mins or until firm.
3

Shape mixture into 8 even patties. Coat in breadcrumbs, shaking off excess.
4

Heat oil in a large skillet on medium heat. Cook patties in 2 batches for 2-3 mins per side or until firm and golden. Serve with the cherry tomatoes and baby spinach.