Gently fry the spring onions in the
Shallow-fry in olive oil, or use a non-stick pan, until golden brown on both sides. This is a fragile mixture, and you may prefer to chill the cakes before frying.
Serve with a fresh tomato sauce, salsa or garlic mayon-naise, together with some salad leaves and herbs.
© 2000 Frances Bissell. All rights reserved.