Menu and Recipe Manu.. - The Early Childhood Commission

Ingredient Metric Standard Measure Method
159
Substitution Recipes for General Menus
Green Pepper 60 g 2 oz ½ medium 45. Wash and clean green pepper, onion, escallion and thyme.
Onion 60 g 2 oz 1 small 46. Finely chop peppers, onion and escallion.
Thyme 5 g - 1 sprig
47. Remove leaves from thyme and discard stem.
48. Add pepper, thyme, onion and escallion to the flaked fish and mashed
Escallion 30 g 1 oz 2 Stalks
potato.
49. Toss seasoning, fish and potato until evenly distributed. .
Egg 60 g 2 oz 2 small 50. Lightly beat eggs.
51. Add lightly beaten eggs to mixture and gently toss.
Black Pepper 2 g ½ tsp 22. Sprinkle powdered pepper over mixture.
Flour 180 g 6 oz ¾ cup 23. Add flour and mix thoroughly until the mixture comes together as‘dough’.
24. Using a table spoon, scoop the mixture.
25. Roll each portion into a ball.
Oil 240 ml 8 oz 1 cup 26. Heat oil in a frying pan over medium high heat.
27. Line a tray with paper towel.
28. Add balls to hot oil.
29. Allow balls to fry for 2-3 minutes until each ball is golden brown on each
side.
30. Using a slotted spoon, remove fried balls from hot oil.
31. Place in single layer on lined trays.
32. Cover with paper towel and hold in warm oven.
33. Serve hot.
Meal Standard
No. of servings 20
Serving size
3 balls
Menu and Recipe Manual for Early Childhood Institutions