(Makes 20)

350 g fresh breadcrumbs
250 g grated Caerphilly, Cheddar or other hard cheese
4 spring onions, trimmed and finely chopped
1 tbsp chopped fresh chives
1 tbsp chopped fresh parsley
1 tsp mustard powder
Gozo sea salt
Freshly ground black pepper
Nutmeg
Milk – see recipe
2 eggs plus one egg white
Flour or breadcrumbs for coating
Oil for deep frying

Mix together the crumbs, cheese, onion, herbs and seasoning. Mix one whole egg and an egg yolk into the mixture and as much milk as is needed to bind it together. Whisk the egg whites to a froth on a plate, and put the flour or breadcrumbs in another. Divide the mixture into 20, and roll it on a floured board into miniature sausage shapes. Roll each one in the egg white and then in flour or breadcrumbs. Heat the oil in a deep pan and fry for about four to five minutes until golden brown. Serve hot, warm or cold. They are good with homemade tomato sauce, chutney or pickles.