Mix well.
Form the mixture into about 24 patties (about 1/2 inch thick).
Cover with plastic wrap and refrigerate 30 minutes. (or freee for up to 2 months)
Heat 1/2 cup vegetable oil in a frying pan.
Fry for 2-3 minutes each side or until firm, golden and cooked through.
Drain on paper towels.
Enjoy while hot.
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