Makes 6 - so serves 2 or 3.
2 crusty bread rolls - something exotic by preference
3/4 jar half-dried tomatoes (it's from Sainsburys)
125g grated cheese
1 egg
Oil for frying
Tear up the rolls, and reduce to fine breadcrumbs in the blender. Put in a large bowl, and blend the tomatoes until all chopped. Add to the breadcrumbs. Add the cheese and mix well. Break an egg into the mix, beat and mix in well. Clump the mixture together with your hands (yes, messy I know), and divide into six. Get them as close to the same size as you can. Squeeze the mix portions until quite compact, and shape into a sausage (the back of a large knife is handy here).
(Making them into flat sided shapes will make frying easier)
Refrigerate for half an hour or more.
Fry over a medium-low heat. Let them cook, but not burn - don't keep fiddling with them or they will fall apart. Should only take a few minutes per side.
Serve with carrot & coriander puree, mash & gravy.
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