• 120g fresh breadcrumbs
  • 120g Caerphilly, grated
  • 2 spring onions, finely chopped
  • 1 lemon, zested
  • a pinch English mustard powder
  • chopped to make 2 tbsp parsley
  • 2 eggs, separated
  • oil or butter
  • to serve spicy tomato or onion relish


  • STEP 1

    Mix the breadcrumbs, cheese, spring onion, lemon zest, mustard powder and parsley with the yolks and plenty of seasoning. If the mixture is a little stiff add a splash of milk, it should be stiff but spoonable. Whisk the egg whites and fold them in.

  • STEP 2

    Heat a little oil with a knob of butter in a large frying pan, add the mixture in spoonfuls (do this in batches if your pan is small). Fry until golden and then turn over to cook the other side. They need about 5-6 minutes in all to make sure the middles are cooked through. Drain on kitchen paper and serve with a spicy tomato or onion relish.


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