“One of my favourite vegetarian meals. Quick and easy to make, can be made in advance and grilled as and when required. Also ideal when having a BBQ with vegetarian guests attending. This recipe was originally sourced from a book I found in the library by Rose Elliot.”
READY IN:
35mins
SERVES:
3-4
YIELD:
12 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring the milk to almost boiling point with onion, bay leaf and cloves.
  2. Cover and allow to cool.
  3. Remove Onion, bay leaf and cloves.
  4. Bring back to boiling point.
  5. Add semolina and stir over a medium / gentle heat until the mixture becomes stiff and difficult to stir.
  6. Remove from heat and stir in cheese and mustard.
  7. Pour into a greased dish and spread out to a thickness of about 1 - 1 and 1/2 cm.
  8. Allow to cool.
  9. Cut into squares. I find that it makes 12 squares.
  10. Dip into beaten egg and then roll in breadcrumbs.
  11. Fry gently in a good quality oil. I prefer Virgin Olive Oil.
  12. Serve with a fresh green salad and mashed potatoes and tomato sauce or ketchup.
  13. NB: The quantity of cheese can be adjusted. Reducing the amount of cheese and adding a couple of tbsps of Parmesan works well.

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