The New Zealand Railways Magazine, Volume 12, Issue 8 (November 1, 1937)
Cottage Cheese Croquettes
Cottage Cheese Croquettes.
One pound cheese, 3 eggs, 6 ozs. wholemeal breadcrumbs, 1 teaspoon ground almonds, milk to moisten, pinch of salt, sugar and ground nutmeg to taste, flour. Butter for frying. Cream the cheese with a little milk. Add the beaten eggs, seasonings, breadcrumbs, and sufficient flour to make a workable paste. Roll into pieces the size of a walnut, flatten these into little cakes, dip in flour, and fry brown in hot butter. Serve hot, garnished with parsley, or cold, with a salad.