Polly Pocketsy

This sandwich is crunchy and packs a big bite with many ingredients like egg sweetcorn and cheese to keep you satisfied ! It makes 7 large portions or many smaller ones 

Korean Croquette Toasts 

Cook the eggs until hard boiled then put in ice  water . Cook the potatoes until fork tender then let cook. You can dice these the traditional way or get a wire rack and smoosh the eggs and potatoes with your hand  over a large bowl to make them bite size . Next dice some spam or ham And add to the bowl 

Next add thawed peas grated carrot sweetcorn sliced scallions cheddar cheese kewpie Mayo Korean pepper flakes sesame seeds and salt and pepper and give that a good mix with the hand 

In a pan turn on to medium high and add the oil. Then beat eggs and flour with salt and pepper in a bowl for dredging . Get a large bowl and add the breadcrumbs . 

Arrange the bread slices on a tray then grab a handful of the mixture and place in the middle then put the other slice of bread on tip and press down . Dip the bread in the batter coating all over then dip in the breadcrumbs and push the crumbs in .Fry the toasts on medium heat until golden and crunchy 