- 8 ounces [227 g] freshly chopped mushrooms
- 1 tablespoon [15 mL] water
- A little bread boiled in milk or water
- 1 egg yolk
- 1 or 2 drops Worcestershire sauce
- 4 ounces [113 g] liver sausages, finely chopped
- Salt and pepper, to taste
- 1 beaten egg
- Flour
- 2 ounces [56 g] rolled oats
- Oil for deep-frying
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- Microwave together chopped mushrooms and water covered on 'MAXIMUM' for 2 to 2 1/2 minutes, stirring at half-time.
- Leave to rest for 1 to 2 minutes; drain and spread out mushrooms onto paper toweling.
- Mix together boiled bread, egg yolk, Worcestershire sauce and liver sausage meat; salt and pepper.
- Spread mixture onto a large clean cloth; cover.
- Refrigerate for 2 hours.
- Divide mixture into 8 equal parts; with floured hands, shape mixture into 8 rolls.
- Dip rolls into beaten egg; coat rolls with rolled oats.
- Refrigerate rolls for 30 minutes.
- Preheat frying oil.
- Deep-fry half of rolls for 3 to 3 1/2 minutes; wipe rolls dry and reserve, hot.
- Deep-fry remaining rolls; wipe dry rolls.
- Serve immediately.
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