Curried Egg Patties

Name: Curried Egg Patties
Ingredients: 2 tablespoons butter; 2 tablespoons flour; 2 teaspoons curry powder; 3/4 cup milk; 1/2 cup chopped parsley; 1/3 cup grated Parmesan cheese finely; 2 tablespoons tarragon chopped, optional; 1 egg lightly beaten; 1/2 lemon peel finely grated; 5 hard-boiled eggs peeled and chopped; 1 cup fresh breadcrumbs; oil for shallow frying; roasted cherry tomatoes to serve; baby spinach leaves to serve

14 ingredients

4 steps

Ingredients

2 tablespoons butter
2 tablespoons flour
2 teaspoons curry powder
3/4 cup milk
1/2 cup chopped parsley
1/3 cup grated Parmesan cheese finely
2 tablespoons tarragon chopped, optional
1 egg lightly beaten
1/2 lemon peel finely grated
5 hard-boiled eggs peeled and chopped
1 cup fresh breadcrumbs
oil for shallow frying
roasted cherry tomatoes to serve
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.