Ingredients

600g minced pork or beef
300g chopped onions
1 large tin of Carnation milk
3 tbsp of cornflour mixed in a little milk
salt & pepper
2-3 beaten eggs
breadcrumbs
some plain flour

Place a little oil in the fry pan and sauté the onions until they soften a little.
Add the pork and fry until cooked.
Add the Carnation milk and fry for another 2-3 mins.
Add salt and pepper to taste.
Slowly add the cornstarch mixture and cook until the mixture thickens. If necessary add a little more cornflour mixed with a little milk. The mixture then must be cooled completely.
Roll the pork mixture into small croquettes, roll each croquette in plain flour, dip in the beaten egg mixture and then roll in breadcrumbs.
The croquettes can be frozen at this stage for later use in an airtight container, placing paper in between each layer.
Fry in hot oil until golden brown.

6 slices of beef steak about 3mm | ⅛ in. thick

3 stalks of spring onions, chopped

olives, diced

ham, chopped

beaten eggs

flour

bread crumbs

salt, pepper to taste

oil for frying

Take each piece of steak, season it with salt and pepper, place it between slices of plastic and flatten with a rolling pin.

Mix the spring onions, olives and ham for the filling.

Lay each piece of steak flat on a board, place 3 tsp of the filling mixture at one end of the beef and carefully roll up. Stuff a little more filling at each end.

Lay out flour, beaten egg and bread crumbs on 3 separate flat dishes. Roll the steak successively in flour, then in the beaten egg and finally in bread crumbs, and fry in oil, taking care not to turn up the heat so high that the exterior will be cooked but the insides raw.

Serve with mashed potatoes or mixed vegetables.