Prep 30 mins
Cook 5 mins
One of my favourite vegetarian meals. Quick and easy to make, can be made in advance and grilled as and when required. Also ideal when having a BBQ with vegetarian guests attending. This recipe was originally sourced from a book I found in the library by Rose Elliot.
- Bring the milk to almost boiling point with onion, bay leaf and cloves.
- Cover and allow to cool.
- Remove Onion, bay leaf and cloves.
- Bring back to boiling point.
- Add semolina and stir over a medium / gentle heat until the mixture becomes stiff and difficult to stir.
- Remove from heat and stir in cheese and mustard.
- Pour into a greased dish and spread out to a thickness of about 1 - 1 and 1/2 cm.
- Allow to cool.
- Cut into squares. I find that it makes 12 squares.
- Dip into beaten egg and then roll in breadcrumbs.
- Fry gently in a good quality oil. I prefer Virgin Olive Oil.
- Serve with a fresh green salad and mashed potatoes and tomato sauce or ketchup.
- NB: The quantity of cheese can be adjusted. Reducing the amount of cheese and adding a couple of tbsps of Parmesan works well.
Wow, I was very impressed with these! I hadn't tried anything like this before, but it was much simpler than anticipated. I wasn't sure how much to let the milk cool, but left it until it was warm, maybe half an hour or so, before re-boiling it. The semolina comes together very fast, it actually took me a bit by surprise and I had to beat it like crazy to get it to be smooth, I probably still had few lumpy bits in there in the end, the semolina should be added gradually while constantly stirring! I then left it to cool for at least an hour, I think you could leave it even longer, mine was quite firm but still a bit soft when I did the egg and breadcrumbs. I did use, in the end, two eggs,and quite a bit of crumbs, I just kept adding as I felt necessary. These then fried up like a dream and were mmmmmmm, so good! We loved them! Full of flavour, cheesy with a slight tang, you might like to add a little cayenne with the breadcrumbs if you like a bite, although I didn't. Thanks, Kiwi Kathy, for a very enjoyable recipe!
These are delicious and I can't believe I missed reviewing this after making these a few weeks ago. I've often wondered how to cook with semolina and am glad my 1st time using it was a success. I just love the crunch of the breadcrumbs and the soft texture of the tasty cheese in it. Thanks! Will be making this again.