Mix the flour, butter, salt and baking powder well together, then work in the lentils and vegetables, which should have been previously minced. Mix all thoroughly, and roll out about half an inch thick, stamp into rounds with a pastry cutter or any fancy shape, and fry in boiling oil until quite brown.
This is a very good way of using up lentils and vegetables which have been used for making gravy.
Note.—These cakes are specially recommended to travellers.
[No. 85.]—Savoury Mixture.
- 1 ounce bread crumbs.
- ½ ounce parsley.
- ½ teaspoon grated lemon rind.
- 1 small shalot.
- The yolk of one egg.
- ½ teaspoon salt.
- ½ teaspoon pepper.
- ½ teaspoon curry powder.
Chop the shalot and parsley until very fine, mix well with the other dry ingredients, and then stir in the yolk of egg.
[No. 86.]—Savoury Mixture.
Another way.
- 2 tablespoons of bread crumbs.
- 2 tablespoons of chopped parsley.
- 2 shalots.
- 1 egg.
- ½ teaspoon pepper.
- 1 teaspoon salt.