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2 large free range eggs
100g Apetina cheddar & mozzarella
left over vegetables (broccoli, spinach, beans)
150g bread crumbs
Provencal herbs
freshly ground black pepper and
sea salt to taste
olive oil, to fry in
These cheese patties are a complete, healthy lunch. Cold they taste also good, at a picnic or in the Bentobox. Everything you need is in it, egg, cheese, vegetables and bread. More about the bentobox on July 19 a.s. We tell you in advance that we leave pepper and salt out for kids, then the Provencal herbs are the seasoning.
How to make cheese patties
Break two eggs in a big bowl and add the vegetables.
Beat it then stir in the cheese and the herbs.
Toast brown bread then crumble it, but not too finely.
Stir the bread cumbs into the mixture too.
Season the mixture with sea salt and pepper.
Heat the olive oil then ladle heaps in the pan.
Fry them in +/- two minutes per side crispy.
Serve the patties with cucumber, tomato, a salad and ketchup.
Cold they can go into the Bento box but fwithout the lettuce.