Ingredients
Filling
2# Monarch 5 way mixed vegetables (thawed)
4# Monarch Garden blend vegetables (thawed, chopped to ½ inch)
1# CVF diced onions
1oz CVF fresh parsley, chopped
1T Monarch six pepper blend
1T salt
64oz Glenview Farms milk, warm
10oz Hilltop Hearth flour
6oz Glenview Farms butter
4oz Monarch vegetable oil
1tsp CVF fresh thyme, chopped
Sauce
2qt Roseli Alfredo sauce
4oz Roseli sun dried tomato pesto
Method: sweat the onions in the oil and butter until tender. Add the flour and make a roux cook out for 5-10 minutes do not brown the roux. Add the milk, mix until thick. Squeeze vegetables to remove as much water as possible, add into pot, at the same time add the six pepper, thyme, salt and parsley mix well and cook for 5-10 minutes. Remove from heat and place in 2” hotel pan to cool. After mixture is completely cool, form into 4oz puck shaped patties one inch thick. Run through standard breading procedure (flour, egg wash, bread crumbs) then refrigerate for 30 minutes. Deep fry until golden brown. Serve 2 on a plate with 3 oz of sauce.
Sauce: heat the Alfredo sauce, add the pesto mix well and serve.
Yield: 20 servings
Great none seafood lent item.
Recipe by: Michael Nugent
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