Curried Egg Patties

• 2 tbsp butter
• 2 tbsp flour
• 2 tsp curry powder
• 3/4 cup milk
• 1/2 cup chopped parsley
• 1/3 cup finely grated Parmesan cheese
• 2 tbsp chopped tarragon (optional)
• 1 None egg, lightly beaten
• 1/2 None lemon, peel finely grated
• 5 None hard-boiled eggs, peeled and chopped
• 1 cup fresh breadcrumbs
• None None Oil for shallow frying
• None None Roasted cherry tomatoes, to serve
• None None Baby spinach leaves, to serve

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.

butter, flour, curry powder, milk, parsley, parmesan cheese, tarragon, egg, lemon, eggs, fresh breadcrumbs, shallow frying, cherry tomatoes, spinach leaves

Taken from recipes-plus.com/api/v2.0/recipes/22116 (may not work)