Mincemeat Sponge

This recipe is adapted from one of my favorite cookbooks - Recipes for All Occassions by Mrs. B.F Varughese. It is fuss free and can be whipped up in no time. The slices make a healthy alternative to fried cutlets. You can even top the slices with some interesting dip and a garnish and you have a great appetiser. 

Mincemeat Sponge Recipe

Ingredients

Cooked Mincemeat - 2 cups

Minced Onions - 1 cup

Flour - 1/4 cup

Pepper Powder - 1/2 tsp

Minced curry leaves - 1 tsp

Minced green chillies - 2 tsp ( 1 tsp if you want it less spicy)

Minced ginger - 1 tsp

Bread - 1 slice

Milk  - 2 cups

Butter - 2 dsp

Eggs - 4

Method

Line a 9" x 9" square baking dish with greased butter paper. Dust the paper with flour. 

Make white sauce - Melt the butter, add the flour. When the flour start frothing, add the milk little by little and stir well to ease out any lumps in the sauce. Remove from fire when it thickens.

Put the bread crumbs into the sauce.  Seperate the eggs. Whip the yolk well. Add the whipped yolk and the meat, green chillies, ginger, pepper powder, onions and curry leaves to the sauce. Mix it well. Beat the egg whites till stiff. Fold the egg whites into the sauce mixture. Pour into the baking dish and bake in an oven at 180C or 350F for about 40 minutes. It is done when a knife inserted in the centre comes out clean.