Ingredients
4 eggs
4 medium potatoes
340 gram spam
¼ cup peas
½ cup grated carrot
6 scallions
1 cup cheddar cheese
½ cup Japanese Mayo
1 tbsp Korean pepper
¼ cup sesame seeds
Salt
Black pepper
6 eggs
1 ½ cup flour
4 cups breadcrumbs
500 ml vegetable oil
½ cup sweetcorn
14 slices bread
Directions
Step 1
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
4 eggs
4 medium potatoes
340 gram spam
Step 2
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
¼ cup peas
½ cup grated carrot
6 scallions
1 cup cheddar cheese
½ cup Japanese Mayo
1 tbsp Korean pepper
¼ cup sesame seeds
Salt
Black pepper
½ cup sweetcorn
Step 3
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 .
6 eggs
1 ½ cup flour
4 cups breadcrumbs
500 ml vegetable oil
Step 4
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
14 slices bread
