Curried Egg Patties

This is good for an unexpected meal, provided you have half a dozen eggs in the house.

Serves 2

This recipe first appeared in Delia's Frugal Food.

Curried Egg Patties
 4 large hard-boiled eggs, chopped small
 50g butter
 40g plain flour
 1 teaspoon Madras curry powder
 1 teaspoon salt
 150ml semi-skimmed milk
 1 large egg, beaten
 1 teaspoon tomato purée
 ½ teaspoon Worcestershire sauce
 ½ teaspoon lemon juice
To coat and cook:
 Seasoned plain flour
 Dried breadcrumbs
 Oil for frying


Melt the butter in a saucepan, then stir in the flour, curry powder and salt. Cook for 2 minutes, then gradually stir in the milk to make a very thick sauce.

Cook this for 5 minutes, stirring all the time, and then take the pan off the heat and add the beaten egg, tomato purée , Worcestershire sauce and lemon juice.

Now add the hard-boiled eggs, stir to mix them in and season with salt.

Next transfer the mixture to a bowl, cover and chill until the mixture become firm.

Then before cooking form the mixture into 4 little round cakes, about 2cm thick, and dip them first in the seasoned flour, then in the beaten egg and finally in the breadcrumbs.

Now shallow-fry them in 5mm of hot oil till golden brown and drain on kitchen paper before serving.

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