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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 4 |
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Ingredients:
6 hardcooked large eggs |
1 can (8 oz) cream style corn |
1/3 cup flour |
1/2 tsp onion powder |
1/4 tsp salt and pepper |
1/4 cup skim milk |
2 tbsp minced parsley |
1 cup fine dry bread crumbs |
2 large eggs, lightly beaten |
2 tbsp oil |
Directions:
1. Cut hard cooked eggs in half. Discard the yolks from 3 of the eggs. Finely chop the remaining egg yolks and all of the egg whites; set aside. N a small saucepan, combine the corn, flour, onion powder, salt and pepper. Stir in milk. Cook, stirring constantly, for 5 minutes or until thickened.
2. Pour mixure into a large bowl. Stir in the finely chopped eggs and parsley. Cover and refrigerate for 1 to 24 hours.
3. Preheat oven to 300 degrees. Spread breadcrumbs on a plate. In a shallow bowl, place the beaten eggs. Carefully drop about 1/4 cup of the chilled corn mixture onto crumbs. Shape into 1/2 inch thick patty. Coat the patty with crumbs, then with the beaten eggs, and again with crumbs. Repeat to make 8 patties.
4. In a skillet, heat 1 tbsp oil over moderately high heat. Add 4 of the patties and cook for 8 mines or until golden, turning frequently. Transfer to a baking sheet, cover with foil, and place in the oven to keep war. Repeat with remaining patties.
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