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id	veg-croquettes
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ingredients	A great starter or side dish can be made using leftover vegetables. <br/><br/> 300g cooked leftover veggies<br/> 1 egg<br/> 2 slices of bread blitzed into crumbs<br/> 1 pint semi skimmed milk<br/> 1 small onion<br/> 1 bayleaf<br/> 50g flour<br/> 50g butter
instructions	First put the mik in a pan and add the bayleaf. Bring to boil and then turn off the heat. Leave for 10 minutes so the flavour of the bay infuses into the milk. Now remove and discard the bay leaf.</p><p> Now make a roux (flour and butter cooked together in a saucepan for a couple of minutes) and add the milk. Once thickened, add the vegetables and leave to cool. </p><p>The mix should be pretty thick, but add extra flour if needed. To form the croquettes divide into about 10 balls and dip each of them first into the beaten egg and then into the breadcrumbs. Chill in the fridge for half an hour and then fry till golden brown.
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lowfat	0
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