June 3, 2008
It hasn’t been all frilly frocks and silly shoes. I’ve had bigger, more important things on my mind.
I’ve been gripped because I care deeply about food wastage. But both time and my brain cells fail occasionally. And there is a point of no return when it comes to even the best of ingredients.
So when I got back from work and opened the fridge to rescue the soon to go green rump steak, the leftover cheese and white bread stared right back at me. I was racked with guilt.
Shoving the steak in the oven to slow roast, I poured myself a G&T and got work on an old recipe from my maternal granny – Cheese Bonda. I virtually grew up on this teatime snack of chilli cheese and bread bites, which are filling and wonderfully addictive.
Also shallow fried. But what’s a few tablespoons of oil when you’re saving the world by default?
Slice the crusts off the white bread. In a large mixing bowl, grate the cheese. Add the bread, chillies and onions.
Wet your hand well and squeeze the mixture together, repeating the process until you get a smooth and hard dough. Shape into a large sausage and break into eight equal pieces. With your hands, roll into little sausages/croquettes and lay on the edges of a plate.
Beat the egg in a small bowl and add the flour to the centre of the plate. Now bring the oil to heat over a high flame.
Finally, roll each little bite into the flour, then dip evenly in the egg and fry in two batches until golden brown all over. Serve with ketchup and eat hot, hot, hot.