Spicy cheese and onion cutlets
This recipe, like many others, arose from a need to dispose of some left over ingredients. I was making stuffed tomatoes and had a lot of stuffing left over. The cottage cheese had been in the fridge for a few days and wouldn't keep much longer. I made some more breadcrumbs from a couple of slices of stale bread and mixed it all together with an un-stuffable mis-shapen tomato. The result was surprisingly good.
Ingredients
3 cups of breadcrumbs
120g of cottage cheese
50g of grated cheddar cheese
1 finely chopped onion
Half a teaspoon of chilli powder
1 finely chopped tomato
A couple of chopped fresh basil leaves
1 dessertspoon of oil
Salt
Fry the onion in the oil until it's soft then mix all the ingredients
to make a stiff paste. The cutlets will form easily and hold together well,
but dust them with a little flour to stop them sticking to the pan when you
fry them. Put the flour on a plate and lay the cutlets on it as you make them.
Turn them over to do the other side then chuck them into a hot frying pan with
some vegetable oil in it. Fry for about five minutes each side.